Squash And Cornbread Casserole
Ingredients
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted ⓘ
- 1 (8-ounce) container sour cream ⓘ
- 1 1/2 pounds yellow squash, cut into 1/2-inch slices ⓘ
- 1 cup chopped onion ⓘ
- 1 cup shredded carrot ⓘ
- 1 (11-ounce) can sweet whole kernel corn, drained ⓘ
- 1 1/2 cups cornbread stuffing mix ⓘ
- 1/4 cup butter or margarine, melted
- 2 teaspoons dried sage ⓘ
Instructions
- Combine soup and sour cream in a large bowl. Add vegetables, stirring gently to coat.
- Spoon vegetable mixture into a lightly greased 4-quart slow cooker.
- Combine stuffing mix and remaining 2 ingredients; sprinkle over vegetable mixture.
- Cover and cook on LOW 5 hours. Uncover and let stand 10 minutes before serving.
- Quick Menu:
- * Cornish hens
- * Roasted asparagus
- Slow-Cooker Size: 4-quart
Nutrition & Diet Analysis (per serving)
597
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).