Southern Squash Casserole
  • 6 cups thinly sliced yellow squash
  • 1 cups shredded carrots
  • 1 (8oz)can sliced mushrooms (fresh works well too)
  • 1 chopped onion
  • 1 chopped red bell pepper
  • 3 cups chopped cooked chicken (canned works well)
  • 3 cups cheddar cheese, divided
  • 4 cups crumbled cornbread
  • 1 (14oz)can chicken broth
  • 1 (10.75oz) 99% fat-free cream of chicken soup
  • 1 (8oz)container light sour cream
  • 2 eggs (EggBeaters work well)
  • 1 tbsp. italian seasoning
  • dash red pepper
  1. In a large pot, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12min. or until tender. Meanwhile, preheat oven to 350 degrees F. and lightly grease a 9x13 baking dish. In a large bowl, combine chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup,sour creams, eggs and seasoning. Mix well. Once the squash mixture is tender, drain water into colander. Make sure almost all of the water is drained. You don't want to have a watery casserole. Then combine squash mixture with the chicken-cornbread mixture. Spread evenly into 9x13 baking dish. Bake for 50minutes or until center is set. Sprinkle with remaining cheese. Bake for 10 more minutes or until cheese has melted. Serve hot.