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
SLOW-COOKER SQUASH CASSEROLE
Squash and French bread come together in this slow cooked casserole - a tasty side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h50m
Yield 10
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
- In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
- Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.
Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg
SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE
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.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 5h25m
Yield 8
Number Of Ingredients 9
Steps:
- 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.
- In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
- Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 3, Fiber 4 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 610 mg
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
SLOW COOKER SQUASH STUFFING CASSEROLE
A nice change of pace from the usual stuffing casserole. Found through Simple & Delicous magazine...(sorry I did not clip out the submitter's name). A great way to cook a side dish in the summer without heating up the oven.
Provided by HokiesMom
Categories Vegetable
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the flour, soup and sour cream until blended.
- Add the vegetables and gently stir to coat.
- Combine the stuffing mix and butter; sprinkle half into a 5 quart slow cooker.
- Top with vegetable mixture and remaining stuffing.
- Cover and cook on LOW for 4-5 hours or until vegetables are tender.
Nutrition Facts : Calories 342.6, Fat 20.9, SaturatedFat 11.9, Cholesterol 46.5, Sodium 812.7, Carbohydrate 33.3, Fiber 2.5, Sugar 5.2, Protein 6.8
SLOW-COOKED SUMMER SQUASH
We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Side Dishes
Time 2h50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.
Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE
Turn leftover chicken into a comforting casserole with "South-of-the Border" flair! Beautiful summer squash and zucchini, along with canned Southwest style corn and RO*TEL®, join with a queso-like sauce, and everything is covered with Mexican cornbread. Garnish with sour cream, or guacamole, or salsa, whatever your taste buds desire!
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h
Yield 6
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
- Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
- Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
- Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
- Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
- Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.
Nutrition Facts : Calories 548.6 calories, Carbohydrate 45.6 g, Cholesterol 117.7 mg, Fat 29.2 g, Fiber 3.2 g, Protein 29 g, SaturatedFat 15.2 g, Sodium 1269.4 mg, Sugar 9.7 g
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