Squash With Cornbread Casserole |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 8 |
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Great side dish with any meat. Get your vegetable quota using garden vegetables Ingredients:
1 pound zucchini, cut into 1/4 inch slices |
1/4 cup water |
1/4 cup butter or margarine |
1 large sweet onion, cut into thin wedges |
1 pound yellow summer squash, cut into 1/4 inch slices |
1/2 teaspoon salt |
1/4 teaspoon coarse ground black pepper |
1 package cornbread mix |
2/3 cup milk |
1/2 cup shredded cheddar cheese |
Directions:
1. Heat oven to 450 degrees F. Grease 2-quart casserole.
2. Melt butter in large skillet over medium-high heat. Add onion;
3. cook until tender, stirring occasionally.
4. Add summer squash, zucchini, water, salt and pepper.
5. Reduce heat; cover and cook 15 minutes or until squash is tender.
6. With fork, mash squash gently to break up large pieces.
7. Cook, uncovered, for 5 minutes or until slightly thickened and creamy.
8. Pour into greased casserole.
9. In medium bowl, combine cornbread mix and milk; mix well.
10. Stir in cheese. Spoon batter evenly over mixture in casserole.
11. Bake at 450 degrees F. for 15 to 18 minutes or
12. until cornbread is golden brown. Let stand 5 minutes before serving.
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