Photo by Freepik


  • 2 (8.5-ounce) boxes cornbread mix (and ingredients to prepare) Cooking spray
  • 1/2 cup onion, chopped
  • 1/2 cup bell pepper, chopped (optional)
  • 1 stick butter
  • 2 cups milk
  • 3 cups cooked squash, drained
  • 1 (10.5-ounce) can cream of chicken soup
  • Salt and pepper to taste


  • Prepare cornbread according to package directions. Allow to cool, and then crumble.
  • Heat oven to 350.
  • Coat a 13×9 casserole dish with cooking spray, and set aside.
  • In a large skillet over medium heat, saut√© onions and peppers in butter until tender.
  • In a bowl, combine cornbread, milk, squash, onions and peppers.
  • Stir in cream of chicken soup, salt and pepper.
  • Add to casserole dish.
  • Bake until browned, about 35 to 40 minutes or longer if you want it browner.
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