Corny Yellow Squash Casserole
photo by Miss Fannie
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 4 yellow squash, cooked and mashed (2 cups)
- 2 eggs, beaten
- 4 cornbread muffins, crumbled (2 1/2 cups)
- 1⁄2 cup milk
- 1 teaspoon onion powder
- 1⁄4 cup butter
- 1⁄2 teaspoon sage
- 1 (10 ounce) can cream of chicken soup
- salt and pepper
directions
- Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
- Add beaten eggs and blend well.
- Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.
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Reviews
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After reading the other reviews, I made a few slight changes ~ I used almost 3 cups of the cornbread muffins & jacked the oven temperature up to 350 degrees. And since my son & DIL were here, I used a cream of vegetable soup instead of the chicken! Still, it all came together very nicely & was well-received, so there're no complaints there! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
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This was just wonderful! I served as a main dish with a few cucumbers on the side. I turned my oven to 350 for the entire time and it was still pretty wet on the inside but it appeared to be done on top. I wouldn't say that it was like polenta at all - polenta is rather plain and boring, but this casserole was full of flavor... I nearly licked the bowl! I used homemade cornbread muffins. Made for 1-2-3 Hit Wonders and plan on making again while squash is growing wild in my garden!
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This was so different--like a cross between squash casserole and corn pudding. Finally I have a use for leftover cornbread :)! With loof's blessing I used reduced fat soup, Smart Balance, and egg substitute, and I added a cooked chicken breast. The dish definitely didn't suffer for the low fat stuff, and the chicken made it a hearty main dish. I served it with a tossed green salad. One comment--I baked this for the recommended time, then kicked the heat up to 350 and baked another 15-20 minutes. It was still sort of polenta-like, but so very tasty. Thanks for posting! Made for Zaar Tag 2008.
Tweaks
-
After reading the other reviews, I made a few slight changes ~ I used almost 3 cups of the cornbread muffins & jacked the oven temperature up to 350 degrees. And since my son & DIL were here, I used a cream of vegetable soup instead of the chicken! Still, it all came together very nicely & was well-received, so there're no complaints there! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]
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