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Thoughtless Thursday: A Funny Thing Happened on the Way To The Crock Pot

September 3, 2009

So I was wracking my brain earlier this week trying to think of something new to cook today.  I have a whole lot of standby favorites, but I’ve done most of them here already and I wanted to do something new.  After considerable pondering and a trip to the grocery, I decided to introduce you to my sausage and squash casserole.  It’s something I realized I haven’t done here before in any form, and it’s a delicious recipe.

So I picked up the turkey breakfast sausage, the two bags of frozen squash, the Jiffy mix cornbread, and I came home at lunch to throw it together.  So I prepped everything.  Chopped the onion, browned the sausage, boiled the squash, mixed up the cornbread, added the cheese and sour cream.  I stirred everything together and poured it in to the crock.   I set it for four hours on high.

It wasn’t until I was halfway back to the office that I remembered you’re supposed to cook the cornbread first before mixing it in with everything else.  The dangers of keeping your recipes only in your head.

But I thought, surely it would cook.  It might just have a different texture than the usual casserole.  Positive thinking, right?

When I got home there was a general stench of burned stuff permeating the house.  Bad sign.  That turned out to be just the edges.  The middle was still sort of soupy.  So I thought, okay, I’ll finish it off in the oven.  I scooped out everything into a casserole dish and popped it in on 350.

I am sad to say that this was a fail.  It never cooked up properly and the whole thing had a sort of charred taste permeating it even though I’d not kept any of the burned bits.

However, I don’t think that it’s a total failure as a recipe!  I fully believe that it can be translated to the crock pot, so long as I remember to COOK THE CORNBREAD FIRST!

With that in mind, I’ll give you the recipe as it SHOULD be done.

Ingredients:

  • 1 pound turkey breakfast sausasge
  • 2 pounds frozen squash (or fresh, depending on the time of year)
  • 2 oz. finely shredded cheddar
  • 1 onion, diced
  • 1/2 cup sour cream
  • 1 pan Jiffy mix cornbread, prepared

Directions:

  1. Boil your squash until soft (about 20 minutes).
  2. Brown the sausage and onion.  Drain off any excess liquid.
  3. Crumble up the cornbread in a large bowl.
  4. Add the sausage and onion.  Mix well.
  5. Add the sour cream.  Mix well.
  6. Add the cheese.  Mix well.
  7. At this point you have 2 choices.  You can do it in the oven in a casserole dish at 350 degrees for about half an hour, or you can put it in your crock pot on low for 3-4.
2 Comments leave one →
  1. September 3, 2009 9:54 am

    Eeek! Goes to show even the more experienced cooks have a bad day every so often. This looks interesting. I may try it. Thanks for sharing your experience!

  2. September 10, 2009 7:37 pm

    I love making use of the crock pot but haven’t done it in a while -thanks for the reminder!🙂

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