Slow-Cooker Squash and Cornbread Casserole Recipe - BettyCrocker.com
Corn adds a sweet bite to this rich and creamy squash and cornbread stuffing casserole prepared in a slow cooker – a perfect Thanksgiving side dish.
Ingredients
- 1 can (10 3/4 oz) condensed cream of mushroom soup
- 1 container (8 oz) sour cream
- 1 1/2 lb yellow squash, cut into 1/2-inch slices
- 1 cup chopped onion (1 large)
- 1 cup shredded carrot
- 1 can (11 oz) extra sweet corn, drained
- 1 1/2 cups cornbread stuffing mix
- 1/4 cup butter or margarine, melted
- 2 teaspoons dried sage leaves
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