Thoughtless Thursday: A Funny Thing Happened on the Way To The Crock Pot
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.
- 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
- Boil your squash until soft (about 20 minutes).
- Brown the sausage and onion. Drain off any excess liquid.
- Crumble up the cornbread in a large bowl.
- Add the sausage and onion. Mix well.
- Add the sour cream. Mix well.
- Add the cheese. Mix well.
- 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.