Dees Cornbread Squash Cassarole Recipes

CORNBREAD SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
• Drain excess liquid off into a large pan and reduce it over low heat.
• Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
• Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
• Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
• Spread into a 9 x 13 casserole dish.
• Toss crackers with melted butter until well coated and spread across top of casserole.
• Place in oven and bake 40 minutes or until done.

PAULA DEEN'S CHICKEN, SQUASH & CORNBREAD CASSEROLE

Steps:

• In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
• Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
• In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
• Bake 45 minutes to 1 hours or until center is set.
• Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.

DEE'S CORNBREAD SQUASH CASSAROLE

Steps:

• Preheat oven to 400 degrees.
• Spray three 8x8 metal baking pans with non-stick cooking spray.
• Soften the butter so you can mix it.
• Grate or shred the raw squash.
• Combine all ingredients in a large bowl.
• Spread into the three 8x8 pans and bake for 30 minutes. Check for doneness with a toothpick. Sprinkle a little extra cheese on top and put back in the oven to brown. The casserole won't rise much; it's a dense yummy thing.
• Let sit after baking for about 2 minutes, cut into 2 inch squares and serve.