Friday, July 23, 2010

Squash cornbread casserole

1 box corn muffin mix
1/4 cup butter
2 to 3 medium yellow summer squash peeled and cubed
1 can cream of mushroom soup condensed
1 cup sour cream
1 tbs sugar
1 green pepper
1 medium onion chopped
salt and pepper

bake cornbread in a greased 8 by 8 inch pan according to directions preheat oven to 375 degrees. boil wash until tender drain in a large bowl combine cooked squash and remaining ingredients crumble cornbread and stir it into squash mixture place mixture in a 2 quart casserole dish bake about 35-40 minutes or until golden brown makes 6 serving

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