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SQUASH CASSEROLE

Contributed By: Patricia | See all of Patricia's recipes
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This casserole provides a delicious alternative to the typical cornbread dressing as a side dish for holiday meals.
RECIPE INGREDIENTS
2 pones of Betty Crocker Cornbread Mix (make separate in two small skillets—no large skillet)
6 medium small yellow squash, chopped small
2 medium zucchini squash, chopped small
1 medium large onion, chopped
½ stick of butter or margarine
3 green onions (if you like—not necessary)
1 regular size can of Cream of Mushroom Soup
1 regular size can of Low Sodium Chicken Broth
Pepper to taste
DIRECTIONS
Make cornbread and after it cools crumble inlarge mixing bowl. Can do this well ahead of time. Saute onion in ½ stick of butter or margarine until tender but not brown. Add to mixing bowl. Add the squash/zucchini and mix. Add soup and broth and mix until corn bread is slightly moist. Put into greased baking dish. Sprinkle top with paprika and bake in 350 degree oven for about an hour or until starts to brown on top.


Date Added: 10/11/2010
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