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


  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.

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