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
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Complex Fighter
[email protected]This is my new favorite casserole! It's so easy to make, and it's always a crowd-pleaser.
HOormain Khan
[email protected]I made this casserole for a party, and it was a huge hit! Everyone loved it, and I got lots of requests for the recipe.
Kevin Lomeli
[email protected]I'm allergic to corn, so I used a gluten-free cornbread mix for the topping. It turned out great, and I didn't miss the corn at all.
Muhammad Awais Memon
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids loved the cornbread topping, and they didn't even notice the squash!
Free Boyy. Shahzada
[email protected]I highly recommend this recipe! It's easy to make, delicious, and perfect for a fall dinner.
hailey fanner
[email protected]I cooked the casserole on low for 6 hours, and it was perfectly cooked. The squash was tender and the cornbread topping was crispy.
Nisar Naich
[email protected]I made this casserole in a 9x13 inch baking dish, and it was the perfect size. It fed my family of four with leftovers.
Nompumelelomaphala lelo
[email protected]I'm not a big fan of cornbread, so I used a biscuit mix for the topping. It turned out just as good, and it was a little bit easier to make.
EFRA LVN
[email protected]I used a mix of yellow and zucchini squash, and it turned out great. The different colors of squash made the casserole look really appealing.
Eunice Kanini
[email protected]I added some chopped bacon to the cornbread topping, and it was delicious! It gave the casserole a smoky and savory flavor.
Garfield Bennett
[email protected]This casserole is perfect for a fall dinner. The squash and cornbread flavors are so warm and comforting.
Bilal Muqbel
[email protected]I made this casserole for a vegetarian friend, and she loved it! She said it was the best vegetarian casserole she'd ever had.
Keiver Gomez
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash that was about to go bad, and this casserole was the perfect way to use it up. It turned out great!
Blazej Cyboron
[email protected]I'm not a big fan of squash, but this casserole changed my mind! The cornbread topping is the perfect complement to the squash, and it all comes together in a delicious and satisfying dish.
Imtiyaaz Jassiem
[email protected]This casserole is so easy to make, and it's always a crowd-pleaser. I love that I can just throw everything in the slow cooker and forget about it until dinnertime.
Naigaga Sumin
[email protected]I made this for a potluck and it was a huge success! Everyone loved it, and I got lots of compliments. Thanks for sharing this recipe!
mbarek bguili
[email protected]This casserole was a hit with my family! The cornbread topping was crispy and flavorful, and the squash was tender and sweet. I'll definitely be making this again.