Cornbread Casserole And Butternut Squash Mushrooms And Ancho Mole Food

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SQUASH CORNBREAD CASSEROLE



Squash Cornbread Casserole image

Easy delicious side dish!

Provided by The Southern Lady Cooks

Categories     Side Dish

Time 40m

Number Of Ingredients 8

6 cups of of yellow squash (sliced and quartered)
1 small onion (chopped)
1 teaspoon of minced garlic
1 10.3 ounce can of cream of chicken soup
1 cup of sour cream
1 6 ounce package of Stove Top Cornbread Stuffing
1 4 ounce can of mild green chilies
1 cup of cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
  • In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
  • Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.

PAULA DEEN'S CHICKEN, SQUASH & CORNBREAD CASSEROLE



Paula Deen's Chicken, Squash & Cornbread Casserole image

Make and share this Paula Deen's Chicken, Squash & Cornbread Casserole recipe from Food.com.

Provided by mailbelle

Categories     One Dish Meal

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 16

6 cups thinly sliced yellow squash
1 cup shredded carrot
1 (8 ounce) package sliced baby portabella mushrooms
1 onion, chopped
1 red bell pepper, chopped
3 cups chopped cooked chicken
3 cups crumbled cornbread
3 cups shredded cheddar cheese, divided
1 (14 ounce) can chicken broth
1 (10 3/4 ounce) can cream of chicken soup
1 (8 ounce) container sour cream
1 cup crumbled biscuit
2 large eggs
2 teaspoons poultry seasoning
1 teaspoon dried thyme
1/2 teaspoon salt

Steps:

  • In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
  • Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
  • In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
  • Bake 45 minutes to 1 hours or until center is set.
  • Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

Nutrition Facts : Calories 337.8, Fat 22.3, SaturatedFat 12, Cholesterol 122.4, Sodium 735.3, Carbohydrate 10.7, Fiber 1.9, Sugar 3.8, Protein 24.4

SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE



Slow-Cooker Squash and Cornbread Casserole image

Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker - a perfect Thanksgiving side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 5h25m

Yield 8

Number Of Ingredients 9

1 can (10 3/4 oz) condensed cream of mushroom soup
1 container (8 oz) sour cream
1 1/2 lb yellow squash, cut into 1/2-inch slices
1 cup chopped onion (1 large)
1 cup shredded carrot
1 can (11 oz) extra sweet corn, drained
1 1/2 cups cornbread stuffing mix
1/4 cup butter or margarine, melted
2 teaspoons dried sage leaves

Steps:

  • Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
  • In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
  • Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg

BUTTERNUT SQUASH CORNBREAD



Butternut Squash Cornbread image

This cornbread is moist with a pleasant taste of winter squash. Any winter squash will do, but buttenut really brings this dish to life. Butternut squash is commonly used in South Africa. It is often used in soup/stew or can be cooked on a grill and often used as a mash added to various dishes. Grilled butternut is normally either seasoned with spices such as nutmeg and cinnamon. If you have a cast iron skillet, use it instead of the loaf pan.

Provided by BakinBaby

Categories     Quick Breads

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup cornmeal
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon salt
1/2 cup butter (soft or melted)
1/4 cup brown sugar
2 eggs
1 1/2 teaspoons lemon juice
1 cup butternut squash (cooked & pureed)
1/4 cup milk

Steps:

  • Combine corn meal, flour, baking powder, spices & salt.
  • Cream butter, add sugar & beat until light.
  • Add eggs, lemon juice, squash and milk until combined.
  • Gradually add dry ingredient until well combined.
  • Pour batter into a buttered loaf pan & bake in preheated 350 degree oven for 50 minute or until a knife inserted comes clean. Cool 10 minute before serving.
  • If using a cast iron skillet, grease skillet and preheat in 350 degree oven. Pour batter in hot skillet and bake until a knife inserted comes clean.

Nutrition Facts : Calories 244.5, Fat 13.5, SaturatedFat 7.9, Cholesterol 78.1, Sodium 456.6, Carbohydrate 27.8, Fiber 1.6, Sugar 7.2, Protein 4.3

NANA'S SQUASH CASSEROLE



Nana's Squash Casserole image

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
  • Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
  • In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
  • Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

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