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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.1
  • Total Fat: 10.0 g
  • Cholesterol: 17.7 mg
  • Sodium: 524.4 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 0.3 g
  • Protein: 12.4 g

View full nutritional breakdown of Rumbamel's Cornbread Squash Casserole calories by ingredient
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Rumbamel's Cornbread Squash Casserole

Submitted by: RUMBAMEL

Introduction

I first made this with yellow squash for my husband's work lunch and they raved about it. We then made it at home and tried it with broccoli. It's quick and delicious. If you eat it with a side salad it makes a nice meal for dinner. Enjoy! I first made this with yellow squash for my husband's work lunch and they raved about it. We then made it at home and tried it with broccoli. It's quick and delicious. If you eat it with a side salad it makes a nice meal for dinner. Enjoy!
Number of Servings: 8

Ingredients

    1 Box of corn muffin mix (I used Aldi brand)
    1 large egg (again Aldi)
    1/4 c skim milk (we usually get Walmart brand, but this time it was Aldi again)
    1 Bag of Borden Six Cheese Italian shredded cheese
    3/4 c chopped white onions
    4 T Aldi brand bacon real bacon bits
    2 sm. zucchini shredded
    Pam original cooking spray


Directions

Preheat the oven to 400 degrees. Shred the two zucchini in and dump in a large mixing bowl. Chop the onions and put in the same bowl with the other remaining ingredients. Stir well. The zucchini will release some moisture while you stir so don't worry if it looks dry at first.

Pour into a 13 X 9 X 2 casserole dish sprayed with Pam ( I only sprayed about 2 seconds).

Cook for 30-40 minutes until edges are golden brown and a knife in the middle comes out clean.

****You can sub. Broccoli in this recipe for the zucc. but you will need to change the milk to 1/3-1/2 c and switch the cheese to cheddar. Also reduce the cooking to 20-30 minutes. Make sure to change your nutritional values!

Number of Servings: 8

Recipe submitted by SparkPeople user RUMBAMEL.






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