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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Squash Casserole Recipe

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This recipe for Squash Casserole is from Savoring Our Family Flavor - A Harvest of Recipes , 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!
Category:
Category:
Ingredients:  
Ingredients:  
3 large squash (sliced)
1/4 cup chopped onion
1 can cream of chicken soup
8 oz. cream cheese (softened)
1/2 cup grated/shredded carrots
1/4 cup margarine
1 box Jiffy cornbread mix
1/4 teaspoon cinnamon
Season salt
Directions:
Directions:
Bake cornbread according to package. Crumble 1/4 of cornbread in bottom of a 2 quart greased casserole dish. Boil sliced squash in 1/2 cup of water; sprinkle season salt on squash, add margarine. Cook for 15-20 minutes and drain. Mix 3/4 of the remaining crumbled cornbread with squash and other ingredients (except cinnamon and season salt) in a large mixing bowl. Spread mixture in the casserole dish and cover with the remaining cornbread mix. Sprinkle cinnamon and season salt on top and bake at 350º for 25-35 minutes or until cornbread on top is brown.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a recipe from my in-laws (The Pages) and it is the only way I can get Kennedy and Morgan to eat squash!!!

 

 

 

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