Southern Squash Casserole

This casserole is pure comfort food. During the winter, it will surely warm you and your family. Plus, it's a great way to sneak in those daily veggies in a great-tasting dish! The cornbread really gives the casserole texture, while the squash gives it color, and it smells wonderful as it's pulled out of the oven.

• Preparation Time: 35 mins
• Total Time: 35 mins
• Calories: 250 Calories

Ingredients

• 2 eggs
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14.5 ounce) can chicken broth
• 3 cups shredded Cheddar cheese
• 1 cup shredded carrots
• 1 chopped red bell pepper
• 1 chopped onion
• 3 cups chopped cooked chicken
• 1 dash ground red pepper
• 4 cups crumbled cornbread
• 6 cups thinly sliced yellow squash
• 1 cup sliced fresh brown or white mushrooms
• 1 (8 ounce) container light dairy sour cream
• 1 tablespoon Italian seasoning blend

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

Step 2

Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander.

Step 3

Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish.

Step 4

Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately.