Slow Cooker Side Dish Recipe: Squash and Cornbread Casserole

Squash and Cornbread Casserole
Squash and Cornbread Casserole
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.

Quick Menu:

Cornish hens
Roasted asparagus

  Note:Slow-Cooker Size: 4-quart

Credit: Southern Living Slow-Cooker Cookbook, Oxmoor House
2006. Copyright © 2014 Time Inc. Lifestyle Group. All Rights Reserved.

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One thought on “Slow Cooker Side Dish Recipe: Squash and Cornbread Casserole

  1. Pingback: Supper With Nana Blog & Slow Cooker Recipes | Southern State Of Mind

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