"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Corn Bread Crumble Casserole Recipe

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

Tally Morris
Added: Saturday, May 10, 2008


4 1/2 c. squash (cooked, and drained. Reserve 1 c. of liquid)
1 small batch of corn bread, baked and crumbled
4 1/2 c. zucchini (cooked)
1/2 c. margarine
1/2 c. sautéed onions
3 cubes chicken bouillon
1 c. cubed Velveeta cheese
1/2 tsp. thyme
1 T. parsley
1 c. reserved liquid

Preheat oven to 350º. Mix all ingredients, with salt, pepper and garlic to taste. Spread in greased 9x13" pan. Bake for 50-60 minutes, until brown on top.




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