Prep 20 mins
Cook 30 mins
Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!
- 2 cups cooked squash
- 2 cups cornbread, crumbled
- 2 eggs
- 1 onion, diced
- 2 tablespoons melted butter
- 1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
- sage (optional)
- Mix all together.
- Put in 2 quart casserole dish.
- Bake for 30 minutes at 350°F.
This is good!!! I make mexican corn bread with creamed corn and jalapenos and cheese in it. Thats what I used. It was outstanding.
I would give this 10 stars if I could. Incredibly delicious!!! I used half yellow squash and half zucchini, both peeled. I also used cream of celery soup since I like that flavor better. I added 1/4 t salt and some pepper as well. Had to cook it quite a bit longer, more like 50 minutes. Thank you Gabriel!
This is SO good! Since the recipe did not state how to cook the squash, I diced it and sauteed it and the onion in the melted butter till softened. I seasoned this with a dash of garlic powder, seasoned salt and pepper. I found that half a pan of crumbled jiffy cornbread mix prepared was the 2 cups needed. I mixed all remaining ingredients with a generous dash of poultry seasoning. The flavor and texture of this dish is outstanding. We served it with BBQ ribs and were in hog heaven. What a fantastic way to use summer squash.