Slow-Cooker Squash and Cornbread Casserole with Toasted Pecans, - KATV - Breaking News, Weather and Razorback Sports

Slow-Cooker Squash and Cornbread Casserole with Toasted Pecans, 11/15/11

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  • Recipes

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Chef Mark Elliotte

Of The Big Rock Bistro

Serves 8

1/2 cup sliced mushrooms

1/2 cup turkey or chicken broth

1- 8 oz container sour cream

1 1/2 pounds yellow squash, cut into 1/2 inch dice

1 table spoon olive oil

1 cup chopped onion

1/2 cup diced celery

1 cup diced carrot

1 cup whole kernel corn

1 ½ cups cornbread, crumbled

1/4 cup butter, melted

1/2 cup toasted chopped pecans

2 teaspoons dried sage

TO PREPARE: In a medium skillet over medium high heat add the olive oil and the mushrooms, onions, celery and carrot. Cook 5 minutes or until the vegetables are slightly browned. Remove and cool.

In a bowl combine cooked vegetable mixture, corn, squash, broth and sour cream, stirring gently to coat. Spoon vegetable mixture into a lightly greased 4-quart slow cooker. Combine cornbread, butter, pecans, and sage. Spoon mixture over vegetables. Cover and cook on low for 5 hours.

  • Entrées

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
  • Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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  • Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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