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Slow-Cooker Squash and Cornbread Casserole
Slow-Cooker Squash and Cornbread Casserole
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Prep Time:
15 minutes
Total Time:
5 hours 25 minutes
Creamy cornbread stuffing casserole with sweet corn, cooked in a slow cooker for a delicious Thanksgiving side dish.
Ingredients:
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 container (8 oz) sour cream
  • 1 1/2 lb yellow squash, cut into 1/2-inch slices
  • 1 cup chopped onion (1 large)
  • 1 cup shredded carrot
  • 1 can (11 oz) extra sweet corn, drained
  • 1 1/2 cups cornbread stuffing mix
  • 1/4 cup butter or margarine, melted
  • 2 teaspoons dried sage leaves
Instructions:
  • Prepare the slow cooker by spraying it with cooking spray. In a large bowl, combine the soup and sour cream. Add the squash, onion, carrot, and corn, gently tossing to coat. Transfer the mixture into the slow cooker.
  • Combine the stuffing mix, melted butter, and sage in a medium bowl. Then, sprinkle this flavorful mixture over the vegetable mixture.
  • Cook on a low heat setting for 5 hours with the lid on. Remove the lid and allow it to stand for 10 minutes before serving.

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