Amazing Squash Casserole

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READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    small yellow squash
  • 3
    small zucchini
  • 1
    (7 ounce) box Jiffy cornbread mix, prepared
  • 14
    cup butter
  • 1
    (10 1/2 ounce) can herbed cream of chicken soup
  • 12
    cup cheese
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DIRECTIONS

  • Cut squash and zucchini into small (1-2") cubes. Stew and drain.
  • Cook cornbread according to directions on box. Crumble cornbread.
  • Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
  • Spread mixture into casserole dish.
  • Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
  • Bake at 350 for 30 minutes.
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