Best 5 Slow Cooker Squash And Cornbread Casserole Recipes
Indulge in a culinary journey with our delectable Slow Cooker Squash and Cornbread Casserole, a harmonious blend of autumnal flavors and soul-satisfying comfort food. This one-pot wonder combines the sweetness of butternut squash, the savory smokiness of bacon, and the fluffy goodness of homemade cornbread, all nestled in a creamy sauce. As the slow cooker works its magic, your kitchen will be filled with enticing aromas, promising a hearty and comforting meal. Along with the main recipe, discover variations that cater to different dietary preferences and add a unique twist to this classic dish. Whether you prefer a vegetarian version brimming with roasted vegetables or a cheesy delight topped with melted mozzarella, we've got you covered. Dive into the realm of flavors and textures as you explore the diverse recipes within this article, promising a memorable culinary experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
SQUASH CORNBREAD CASSEROLE
Easy delicious side dish!
Provided by The Southern Lady Cooks
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
- In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
- Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.
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
YELLOW SQUASH AND CORN CASSEROLE
Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!
Provided by JULIAJOHNSON
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
- Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
- Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g
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
Tips:
- For a smoother casserole, blend the cooked squash and cornbread mixture until it reaches your desired consistency.
- Feel free to experiment with different types of squash, such as butternut or kabocha, to create a unique flavor combination.
- Add a layer of shredded cheese to the top of the casserole before baking for an extra cheesy crust.
- If you don't have a slow cooker, you can bake the casserole in a preheated oven at 350°F for 45-50 minutes, or until golden brown and bubbly.
- Serve the casserole with a side of sour cream, salsa, or guacamole for added flavor and texture.
Conclusion:
This slow cooker squash and cornbread casserole is a delicious and easy dish that is perfect for a weeknight meal or a potluck. With its combination of sweet squash, savory cornbread, and melty cheese, this casserole is sure to be a hit with everyone at the table. So next time you're looking for a comforting and satisfying dish, give this recipe a try!
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