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“Absolutely delicious side dish!!”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 3 small yellow squash
  • 3 small zucchini
  • 1 (7 ounce) box Jiffy cornbread mix, prepared
  • 14 cup butter
  • 1 (10 1/2 ounce) canherbed cream of chicken soup
  • 2 eggs
  • 12 cup cheese

Directions

  1. Cut squash and zucchini into small (1-2") cubes. Stew and drain.
  2. Cook cornbread according to directions on box. Crumble cornbread.
  3. Mix cooked squash and crumbled cornbread with butter, cream of chicken soup, and eggs.
  4. Spread mixture into casserole dish.
  5. Top with cheese. (At this point, the dish can be refrigerated or frozen until cooking time. Great for making ahead!).
  6. Bake at 350 for 30 minutes.

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