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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Saturday, October 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 boxes Jiffy cornbread mix
2 sticks oleo or butter
1 c. chopped celery
1 c. chopped onion
1 c.; chopped bell pepper
3 cans cream style corn
2 qt squash (cooked)
1 1/2 lb Velveeta cheese

Directions:
Directions:
Prepare and bake cornbread as directed on package. Crumble and set aside. Melt oleo or butter in a pan and saute the celery, onion and bell pepper. Add crumbled cornbread, corn and squash. Melt cheese and add to cornbread mixture. Mix well and put in 3 casserole dishes or two 9x13" pans. You can freeze this until ready to bake. Bake at 375 for 40 minutes.

 

 

 

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