"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Share

Corn Bread Crumble Casserole Recipe

  Tried it? Rate this Recipe:
 

 

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.
Contributor:  
Contributor:  
Tally Morris
Added: Saturday, May 10, 2008
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

181W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!