Dave likes the corn casserole so I thought maybe adding the squash would help him with his issues with the lovely summer veggie- uh, not really. But this is a GREAT way to use squash. You can mix in zucchini and a little jalepeno if you'd like it a bit more spicy. Also, maybe use a jalepeno pepper jack cheese instead of cheddar. Hmm.... variations on recipes is a thing of mine!
Squashed Cornbread Casserole
2 1/2 cups boiled squash, buttered and salted to taste
It's good I tell ya, GOOOD! |
1 box Jiffy cornbread mix
1 cup sour cream (I use fat free)
2 cups cheddar cheese (I like sharp)
1. Cut Squash into bite size pieces and boil with the onion until tender. Drain water off and add butter and garlic salt- along any other spice/seasoning you might like.
2. Mix cornbread mix, squash/onion, sour cream, and 1 cup of cheese together.
3. Pour into a 13x9 buttered casserole.
4. Bake at 350 for about 40 minutes; remove from over and top with remaining cheese; return to over to melt cheese - 5 minutes.
5. Let is stand at least another 5 minutes before serving!
Under full disclosure, Dave does not love this, but to me, it's great! But then again, I love the squash! So not quite "Dave tested and Dave approved", but it's a 'not bad' recipe!
(* note: I still 'like' Paula Deene, not 'love', however, my issue with her stems from the fact, she hid her diabetes while plying us with butter while she got a major drug endorsement)
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