Cheesy Southern Squash Casserole Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
6
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Calories
319 kcal
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Course
Main Course
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Cuisine
American
Cheesy Southern Squash Casserole Recipe
Description
This casserole starts by pulsing fresh yellow squash, onion, and garlic into a fine pulp, then sautéing it briefly in butter to soften. The cooked squash is combined with shredded white cheddar cheese, sour cream, all-purpose flour, cornmeal, sea salt, black pepper, thyme, and cayenne pepper for seasoning. The mixture is spooned into ramekins and topped with crumbled cornbread muffins for a textured crust.
Baked at 350°F, the casserole cooks until bubbly with golden cornbread edges. The contrast between the creamy, cheesy interior and crispy cornbread topping gives the dish its character. The spices add warmth without overpowering the squash.
Serve the casserole warm as a comforting side dish for a Southern-style meal. If making ahead, extending the baking time ensures it heats through properly after refrigeration.
Ingredients
- 3-4 yellow summer squash roughly chopped (about 4 cups)
- 1 onion peeled and chopped, large
- 4 cloves garlic minced
- 2 tablespoons butter unsalted
- 1 1/2 cup cheddar cheese I used white cheddar, shredded aged
- 1/2 cup sour cream
- 1/2 cup all-purpose flour brand Gold Medal
- 1/4 cup cornmeal
- 1 teaspoon salt sea salt
- 1/4 teaspoons black pepper ground
- 1/2 teaspoons thyme dried
- 1/8 teaspoons cayenne pepper
- 2 cornbread muffins crumbled
Instructions
- Preheat the oven to 350 degrees F. Place six 6-ounce ramekins on a baking sheet and set aside. Put the roughly chopped squash, onions and garlic in the food processor and pulse until finely ground into pulp.
- Place a medium skillet over medium-high heat and add the butter to the skillet. Pour the squash mixture into the skillet and sauté the squash pulp, stirring regularly, for 5 minutes to soften.
- Pour the cooked squash in a mixing bowl, then add the shredded cheese, sour cream, Gold Medal Flour, cornmeal, salt and spices. Mix well and spoon into the ramekins.
- Sprinkle the crumbled cornbread over the top of each ramekin, then place in the oven. Bake for 25-30 minutes, until the cornbread top is golden and the edges are bubbly. Serve warm. (If making ahead and refrigerating, bake for at least 45 minutes.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 319kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 50mg | 17% |
| Sodium | 671mg | 28% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 18.8mg | 21% |
| Calcium | 257mg | 26% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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