“This casserole is pure comfort food. During the winter, it will surely warm you and your family. Plus, it's a great way to sneak in those daily veggies in a great-tasting dish! The cornbread really gives the casserole texture, while the squash gives it color, and it smells wonderful as it's pulled out of the oven.” - by alicia
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Preheat 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 250 cal
- 12%
- Fat
- 14.3 g
- 22%
- Carbs
- 14.1 g
- 5%
Based on a 2,000 calorie diet
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Reviews (6)
Rate This Recipe
"This casserole was so good! It was sweet and savory all at once and was a huge hit with my family. One criticism is that I have never cooked fresh squash before and it took me FOREVER to thinly slice ..." See moreit for the recipe. I later realized that if I had just cooked the squash in the oven for even ten or fifteen minutes, this recipe would have been so much faster! Also, I used butternut squash and acorn squash. The butternut worked better. "
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