Cornbread Casserole And Butternut Squash Mushrooms And Ancho Mole Recipes

NANA'S SQUASH CASSEROLE

Nana's Squash Casserole image

An excellent, cheesy dish, especially around the holidays! My grandmother makes this for me every time I come see her because she knows it's my favorite!

Provided by Alyssa Johnston

Categories Side Dish Vegetables Squash Summer Squash

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

2 cups chopped yellow squash
3 cups crumbled prepared cornbread
½ cup chopped onion
½ cup chopped celery
1 tablespoon white sugar
1 egg
½ (26 ounce) can condensed cream of chicken soup
½ cup margarine, softened
1 cup shredded Cheddar cheese, divided
1 teaspoon dried sage
½ teaspoon salt
1 pinch ground black pepper

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 421.6 calories, Carbohydrate 26 g, Cholesterol 75.2 mg, Fat 30.5 g, Fiber 2.6 g, Protein 11.8 g, SaturatedFat 9.8 g, Sodium 1178 mg, Sugar 5.8 g

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