My friend Blake Hopper is a wonderful multi-instrumentailst, but he really shines on the 5-string banjo. He also excels at cooking good ol down home country food. We swap recipes from time to time, but his wife Christie, who is an amazing baker and cook flung this recipe on me after Blake had brought it into work. Oh man, oh man is it good. Give it a try for a side at dinner, especially good at Thanksgiving.
Ingredients
2 cups Yellow Squash (sliced thin or cubed)
2 cups cornbread (diced)
1 10oz can of Cream of Chicken Soup
½ onion (diced)
½ tsp salt
½ tsp pepper
½ tsp rubbed sage
1 tbs butter
*opt. ¼ cup green onions (sliced thin)
*opt. 1 tbs garlic clove (minced)
Preparation
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| Myself on the left with Blake Hopper on the right. |
PreHeat Oven to 375 degrees.
Place your diced or sliced yellow squash in a pot with the onions, green onions, garlic and just cover them with water. Bring to a boil and turn down a bit and cook til the yellow squach is nearly done and has softened. Carefully pour the water off reserving a bit (probably about 1/2 a cup) of the water. Add butter and spices. Mix in the cornbread, spices, soup mix, with the squash/veggie mixture, and pour into a glass casserole dish, or similar oven proof vessel.
Place in oven for 45 mins uncovered. It's just that easy. Warning, do not use a sweet cornbread with this recipe. Thank you Blake for the recipe and for being such a great guy to work with. Thanks Christie for feeding Blake well. The picture above is Blake (on right) and myself playing out Gibson Banjos in The Hatfield and McCoy Dinner SHow in Pigeon Forge TN. Come see us!
RouxBDoo
Thank you for sharing your recipe with us. I loved it. Keep on updating like this valuable post with us
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