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Southern Squash Casserole

By: 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."

Rating: This weblink has been rated 5 times with an average star rating of 4.4 Read Reviews (4)

Rate/Review | 285 people have saved this

Prep Time:
35 Min
Ready In:
1 Hr 45 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 6 cups thinly sliced yellow squash
  • 1 cup shredded carrots
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 1 cup sliced fresh brown or white mushrooms
  • 1 (8 ounce) container light dairy sour cream
  • 1 (14.5 ounce) can chicken broth
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 eggs
  • 1 tablespoon Italian seasoning blend
  • 1 dash ground red pepper
  • 3 cups chopped cooked chicken
  • 4 cups crumbled cornbread
  • 3 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 200 | Total Fat: 12.7g | Cholesterol: 76mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2008 by Montana 
This is the most delicous chicken casserole. We never got tired of the leftovers. Excellent! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 5, 2008 by Lawyer_Cook 
This casserole was so good! It was sweet and savory all at once and was a huge hit with my... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2009 by syracusa 
It was OK but a lot on the blend/too goody-vanilla side for my taste. Next time I would have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 22, 2009 by dropofkim 
Oh man was this GOOD! It was so dee-lish that the whole family ate it AND complimented it.... MORE

 
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