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.
Slow-Cooker Squash and Cornbread Casserole
- Prep Time 15 min
- Total 5 hr 25 min
- Servings 8
- Ingredients 9
Ingredients
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 container (8 oz) sour cream
- 1 1/2 lb yellow squash, cut into 1/2-inch slices
- 1 cup chopped onion (1 large)
- 1 cup shredded carrot
- 1 can (11 oz) extra sweet corn, drained
- 1 1/2 cups cornbread stuffing mix
- 1/4 cup butter or margarine, melted
- 2 teaspoons dried sage leaves
Instructions
-
Step1Spray 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.
-
Step2In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
-
Step3Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
Nutrition
250
Calories
16g
Total Fat
4g
Protein
21g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Total Fat
- 16g
- 0%
- Saturated Fat
- 8g
- 0%
- Sodium
- 610mg
- 0%
- Total Carbohydrate
- 21g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 1/2 Vegetable; 3 Fat;Carbohydrate Choice
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