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Slow-Cooker Squash and Cornbread Casserole

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By Betty Crocker Kitchens
Updated Oct 18, 2016
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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
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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

  • Step 
    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.
  • Step 
    2
    In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
  • Step 
    3
    Cover; 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
1
*Percent Daily Values are based on a 2,000 calorie diet.
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