Squash Casserole


I am terrible about the side dishes for meals.  I am trying to do better by at least using frozen vegetables rather than canned but I want to do even more.  It is a bit frustrating though to spend time working on a side dish and have only 50% of the people at the table eat it.  I think this is why a plate of raw carrot sticks and a bowl of fruit have become my side dish go-to choices.  In the spirit of continuous improvement, I have been looking for easy and tasty side items.

I found this one on the Crockin’ Girls website.

Today my girls had off from school and I decided that we would have a family dinner together for our noontime meal since Brad will be at work this evening.  I had some frozen chicken cordon bleu packs in the freezer and thought I would prep the squash casserole the night before and then plug it in while I left for my Moms4Moms meeting up at our church.  This would let me come home, get the chicken in the oven and other items going and we could eat a little after noon.

Well, at 7:30 this morning I bolt out of bed realizing that last night I had not made the cornbread or prepped anything for our lunch.  Family meals are very important to me and while it isn’t what you eat but that you make an effort to eat all together and visit with each other….I like to eat more than just sandwiches and wanted a nice meal.  So I quickly ran to the kitchen to get things going.  Since no one else had to be anywhere it was amazing how much I could get done since I didn’t have to check up on the progress of others!

The casserole was prepped and I was ready to walk out the door by 8:30.

So this recipe is very easy to throw together and yummy to eat too!  I did use the crockpot but you could just as easily throw it in the oven at 350 for about 30 minutes until it is warmed through.

Squash Casserole

Prepare cornbread (I used one box of Jiffy Cornbread because I needed to make it in a jiffy!!!)

While cornbread is baking combine in a mixing bowl:

  • 2 cups of chopped yellow squash
  • 1 1/2 cups of diced onion
  • 1/3 of a stick of butter
  • 1/4 teaspoon of pepper
  • 10.4 oz of vegetable broth (you can also use 1 can of cream of chicken but I was out so I made vegetable broth from bullion cubes.  I used two cubes)
  • sugar (this was my addition and I just shook a bit in…it was probably about 1 tsp)

When cornbread is finished baking, crumble

  • 2 cups of cornbread

Add crumbled cornbread to the mixing bowl and mix well.

Spray the crock with non stick cooking spray

Pour the mix into the slow cooker, cover and cook on HIGH for 3 hours.  (or you can throw it in a casserole dish and cook in the oven for 30-40 minutes at 350 until warmed through)

This got 3 smiley faces at our table today so I’m keeping it around.  Next time I might throw some shredded chicken in with it and then it could be a main dish!  (but then I’m back to needing more side dish recipes…it never ends)

I also whipped up some gingerbread for dessert.  It was a great family meal—glad we were able to do it.



2 responses »

    • Kelly, I have just been so busy that it has fallen way to the bottom of the list! Plus I haven’t really tried any new recipes lately. I did get the cooking magazines you sent my way- thanks. (once again….not much time for browsing them yet but I will get there).

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