Easy Recipes

Food that comforted us as kids...
and reminds us of home !


0.0/5 rating (0 votes)
  • Ready in: 30 minutes
  • Serves: 8
  • Complexity: very easy


  • 1 package of Calhoun Bend Mill's Mexican Style Cornbread Mix
  • 2 c. Yellow Squash, cooked, drained, mashed
  • 1 c. Onion, chopped
  • 1 c. Bell Pepper, chopped
  • 1 c. Celery, chopped
  • 1/4 c. Margarine
  • 1 (8 oz.) Jar Processed Cheese
  • 2 Eggs, beaten - raw
  • 2 Eggs, boiled, chopped
  • 1 (5 oz.) Can Evaporated Milk
  • 1 Can Cream of Chicken Soup
  • 1 Can Chicken Broth
  • Creole Seasoning (to taste)


    1. PREHEAT oven to 350°.
    2. BAKE cornbread mix according to package directions.
    3. SAUTÉ onions, bell pepper and celery in ¼ cup margarine until tender.
    4. CRUMBLE cornbread into large bowl; add squash, onions, bell peppers, celery, cheese, beaten raw eggs, boiled eggs, milk, soup, broth and seasoning.
    5. BAKE in a buttered casserole dish 1 hour or until set and brown.

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