Squash and Cornbread Casserole
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
- Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
- Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
- Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
- Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
Credit: Southern Living Slow-Cooker Cookbook, Oxmoor House
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