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Slow-Cooker Squash and Cornbread Casserole

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Slow-Cooker Squash and Cornbread Casserole
  • Prep Time 15 min
  • Total Time 5 hr 25 min
  • Servings 8
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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.

Ingredients

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

Directions

  • 1 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.
  • 2 In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
  • 3 Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Daily Value
Total Fat
16g
0%
(
Saturated Fat
8g
0%
)
Sodium
610mg
0%
Total Carbohydrate
21g
0%
(
Dietary Fiber
4g
0%
)
Protein
4g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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