Wednesday, July 22, 2020

Squash Cornbread Casserole

2 cups corn bread crumble
1 can cream chicken soup
1 egg
3 cups cooked yellow squash
1 medium onion finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
1 stick. butter

Preheat oven to 350 degrees.
Generously grease a 9x9 square baking dish.
In a large bowl, combine the cornbread ,  cream chicken soup, 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.
You'll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe

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