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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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Tally Morris
Category:
Category:
Ingredients:  
Ingredients:  
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
salt
pepper
garlic
Directions:
Directions:
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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