(Original source: http://crockingirls.com/recipes/squash-casserole/)
Time to use up that squash from my CSA and the farmers market. Yay!
Take some prepared cornbread and crumble it into pieces, two cups’ worth. (As you can see, I had to make mine this morning. I greatly prefer cornbread from scratch, but for mornings like this one, a mix works–I recommend Jiffy or Krusteaz.)
In a mixing bowl, combine cornbread crumbles; 2 cups chopped, yellow summer squash;
1 small yellow onion, diced; 1/3 stick butter or margarine; pepper, to taste, and a can of cream of chicken soup (the original recipe says that vegetable broth can be used as well). Mix. (I did slice my squash, to make it easier…it’s just fine, too.)
Grease your slow cooker pot.
Pour the mixture into your slow cooker.
Cover the pot, and cook on high for three hours.