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Squash Casserole with Cornbread
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Squash Casserole with Cornbread

2 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package cornbread mix
Milk (for cornbread)
Egg (for cornbread)
4 cups squash
1/2 cup onion
1/2 cup bell pepper
1/2 cup celery
1 can cream of chicken soup
1 can chicken broth
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Let's Make It
1
Cook cornbread according to directions, and let cool. Boil squash until tender, pour off remaining water and mash. Saute onions, bell peppers and celery.
2
Mix all ingredients together in a large mixing bowl. Pour into a large casserole dish.
3
Bake at 375°F to 400°F for 45 minutes to an 1 hour.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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