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Slow-Cooker Squash and Cornbread Casserole

Green Giant® 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.

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  • Prep Time 15 min
  • Total Time 5 hr 25 min
  • Servings 8

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) Green Giant™ SteamCrisp® Niblets® 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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LOCATION

Directions

  • 1 Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
  • 2 In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
  • 3 Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.
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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
,
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
),
Sodium
610mg
610%;
Total Carbohydrate
21g
21%
(Dietary Fiber
4g
4%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 1/2 Vegetable; 3 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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