Make and share this Amazing Squash Casserole recipe from Food.com.
Provided by HannahSve
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut squash and zucchini into small (1-2") cubes. Stew and drain.
- Cook cornbread according to directions on box. Crumble cornbread.
- Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
- Spread mixture into casserole dish.
- Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 324.8, Fat 18.7, SaturatedFat 8.7, Cholesterol 101.5, Sodium 873, Carbohydrate 31.4, Fiber 3.5, Sugar 2.4, Protein 8.9
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