Main Dishesbettycrocker5.0
Slow-Cooker Squash and Cornbread Casserole
Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker – a perfect Thanksgiving side dish.
👥 8 Servings⏱️ Prep & Cook: 5h 25m⏳ Prep: 15 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- slow cooker
- bowl
📝 Preparation Steps
1
Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
(10 3/4 oz) condensed cream of mushroom soup1 canchopped onion (1 large)1 cup(11 oz) extra sweet corn, drained1 canshredded carrot1 cup
2
In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
3
Cover; cook on Low heat setting ⏱️ 5 hours. Uncover; let stand ⏱️ 10 minutes before serving.
Nutrition Facts
calories
250
fat Content
3
serving Size
1 Serving
fiber Content
4 g
sodium Content
610 mg
protein Content
4 g
carbohydrate Content
21 g
saturated Fat Content
8 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...