Casserole Recipes: Southern Squash Casserole | Submitted By: alicia

6 cups thinly sliced yellow squash1 cup shredded carrots1 chopped onion1 chopped red bell pepper1 cup sliced fresh brown or white mushrooms1 (8 ounce) container light dairy sour cream1 (14.5 ounce) can chicken broth1 (10.75 ounce) can condensed cream of chicken soup2 eggs1 tablespoon Italian seasoning blend1 dash ground red pepper3 cups chopped cooked chicken4 cups crumbled cornbread3 cups shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. 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. 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. 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. Amount Per Serving  Calories: 250 | Total Fat: 14.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 250

Total Fat: 14.3gCholesterol: 83mgSodium: 416mgTotal Carbs: 14.1g    Dietary Fiber: 2.2gProtein: 16.3g VIEW DETAILED NUTRITION
About: Nutrition Info

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