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My review
Southern Squash Casserole
alicia
"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."
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Ingredients
1 h 45 m servings 250 calsOriginal recipe yields 16 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- 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.
Footnotes
- Cook's Tip
- For easy shortcuts, canned mushrooms and canned, chopped chicken can be used in this recipe. For special diets, use egg substitute, and low-fat versions of the chicken soup and sour cream.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 250 calories; 14.3 g fat; 14.1 g carbohydrates; 16.3 g protein; 80 mg cholesterol; 416 mg sodium. Full nutrition
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Reviews
Read all reviews 69 Ratings
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Most helpful positive review
11/5/2008
This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly ...
Most helpful critical review
12/1/2009
It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have to make something similar using smoked ham/bacon...something to give this dish a bit of punch.
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11/5/2008
This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly ...
8/1/2008
This is the most delicous chicken casserole. We never got tired of the leftovers. Excellent!
10/20/2009
Oh man was this GOOD! It was so dee-lish that the whole family ate it AND complimented it. Can't wait for leftovers. I'm thinking about leaving out the chicken and stuffing my Thanksgiving turke...
3/30/2010
everybody loved it. I agree it was too watery though. Maybe cut the soup and cream cheese down.Would give it 5 * if it weren't for that!
12/1/2009
It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have to make something similar using smoked ham/bacon...something to give this dish a bit of punch.
1/1/2013
The best part of this dish is that it doesn't taste like vegetables. I cooked a quick box of Jiffy Corn Bread, browned chicken in a skillet while cutting up the vegetables. Should have had the c...