SQUASH AND CORNBREAD CASSEROLE
Yellow summer squash combine with convenient cornbread mix, sour cream, and onion for a side-dish casserole to accompany your weeknight dinners.
Provided by Lana Stuart
Categories Side Dishes
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Generously grease an 8x8 square baking dish.
- In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
- Add the remaining ingredients except butter. Stir gently to combine.
- Pour into prepared dish. Dot the top with butter.
- Bake 1 hour or until golden brown.
- Remove from the oven and cool slightly.
Nutrition Facts : ServingSize 1, Calories 227 kcal, Carbohydrate 25 g, Protein 4 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 44 mg, Sodium 449 mg, Fiber 3 g, Sugar 8 g, TransFat 1 g
SQUASH CORNBREAD CASSEROLE
Easy delicious side dish!
Provided by The Southern Lady Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 8
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.
NAYNE'S CORNBREAD SQUASH CASSEROLE
Make and share this Nayne's Cornbread Squash Casserole recipe from Food.com.
Provided by nadyney
Categories Vegetable
Time 50m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.
Nutrition Facts : Calories 439.9, Fat 29.6, SaturatedFat 17.4, Cholesterol 70.8, Sodium 868.2, Carbohydrate 32.6, Fiber 5.6, Sugar 3.1, Protein 12.1
SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
CORNBREAD SQUASH CASSEROLE
This is a lovely variation of squash casserole that I have served at gatherings many a time. Always seem to get requests for the recipe when I serve it. One time I threw a 1/4 cup of leftover pumpkin puree into the squash mix and that added a pretty awesome dimension also. Hope you enjoy.
Provided by StarFire22
Categories < 60 Mins
Time 55m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
- Drain excess liquid off into a large pan and reduce it over low heat.
- Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
- Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
- Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
- Spread into a 9 x 13 casserole dish.
- Toss crackers with melted butter until well coated and spread across top of casserole.
- Place in oven and bake 40 minutes or until done.
YELLOW SQUASH-CORN CASSEROLE
This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan.
Provided by Baker Flo
Categories Beginner Cook
Time 1h15m
Yield 1 13X9 in pan, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together. No need to beat.
- Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
- Bake at 350 degrees for about 60 minutes or until firm.
Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 12.4, Cholesterol 96.6, Sodium 614.1, Carbohydrate 33.7, Fiber 3, Sugar 8.7, Protein 6.1
YELLOW SQUASH CORNBREAD STUFFING CASSEROLE
Make and share this Yellow Squash Cornbread Stuffing Casserole recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a large saucepan, bring water and salt to a boil.
- Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
- Drain well; set aside.
- In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
- Fold in squash mixture.
- Pour into prepared baking dish.
- Bake uncovered for 25-30 minutes or until heated through.
- Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.
Nutrition Facts : Calories 256.6, Fat 13.9, SaturatedFat 7.5, Cholesterol 27.5, Sodium 760.9, Carbohydrate 25.7, Fiber 4.4, Sugar 4.4, Protein 8.7
PAULA DEEN'S CHICKEN, SQUASH & CORNBREAD CASSEROLE
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
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
SQUASH CASSEROLE WITH CORNBREAD
Steps:
- Cook cornbread according to directions, and let cool. Boil squash until tender, pour off remaining water and mash. Saute onions, bell peppers and celery.
- Mix all ingredients together in a large mixing bowl. Pour into a large casserole dish.
- Bake at 375°F to 400°F for 45 minutes to an 1 hour.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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