Squash and Cornbread Casserole |
|
 |
Prep Time: 14 Minutes Cook Time: 300 Minutes |
Ready In: 314 Minutes Servings: 1 |
|
Carrot and corn are welcome additions to this favorite Southern-style squash casserole that can be prepared in your slow cooker. Ingredients:
1 (10 3/4-ounce) can cream of mushroom soup, undiluted |
1 (8-ounce) container sour cream |
1 1/2 pounds yellow squash, cut into 1/2-inch slices |
1 cup chopped onion |
1 cup shredded carrot |
1 (11-ounce) can sweet whole kernel corn, drained |
1 1/2 cups cornbread stuffing mix |
1/4 cup butter or margarine, melted |
2 teaspoons dried sage |
Directions:
1. Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
2. Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
3. Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
4. Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
5. Quick Menu:
6. * Cornish hens
7. * Roasted asparagus
|
|