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Billy's Squash Casserole
Billy's Squash Casserole

Billy's Squash Casserole

1 Hr(s) 35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
3 package s cornbread mix
4 large yellow squash, sliced
2 medium size zucchini, sliced
1/2 green bell pepper, chopped
2 medium onions, chopped
6 cans chicken broth
5 eggs, whipped
1 lb shredded cheese
1 Tbsp garlic salt
1/2 tsp black pepper
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Let's Make It
1
Preheat oven to 350°F. Prepare all 3 packages of cornbread as directed. Bake cornbread in greased 10-inch cast iron skillet. Meanwhile, boil squash, zucchini, bell pepper and onion in chicken broth until vegetables are very tender. Drain, reserving all liquid in separate bowl.
2
When cornbread is done, set out to cool. When cooled, crumble in large ovenproof bowl, such as a Pyrex bowl. Add drained vegetable mixture, the 5 whipped eggs, shredded cheddar cheese, enough of the reserved vegetable broth just to moisten cornbread and vegetable mixture, careful not to make it too moist.
3
Put in preheated oven until golden brown and edges are beginning to get dark, approximately 1 hour 15 minutes (cooking times may vary).
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