Squash and Cornbread Casserole
User Reviews
4.6
Squash and Cornbread Casserole
Description
Squash and Cornbread Casserole combines grated yellow squash with a prepared cornbread mix, enhanced by sour cream and egg to produce a tender, moist texture. Sautéed onions and dried thyme contribute subtle savory notes, while a butter topping encourages a slightly crisp, golden surface after baking. The mixture is gently stirred and baked in a greased dish for about an hour at 350 degrees Fahrenheit until golden and firm.
The gentle baking process melds the flavors and sets the casserole’s structure, yielding a warm, comforting dish. The moisture from the sour cream and squash balances the cornbread mix’s crumb components for a soft but sliceable result.
This casserole fits well alongside roasted meats or stews or can be served as a vegetable-forward side for casual dinners. It is best enjoyed hot from the oven to highlight its tender crumb and buttery finish.
Notes suggest it freezes well wrapped tightly in its baking dish for up to four weeks and reheats gently in the microwave or a low oven, preserving the texture and flavor for future meals. Approximately 1 1/2 large or 2 medium squashes yield the needed 3 cups grated.
Ingredients
- 8.5 ounces cornbread mix recommend: Jiffy brand
- 1 cup sour cream
- 1 egg
- 3 cups yellow squash grated
- 1 onion finely chopped, medium
- ½ teaspoon thyme dried leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
Instructions
- Preheat the oven to 350 degrees. Generously grease an 8x8 square baking dish and set it aside.
- In a large bowl, add the cornbread mix, sour cream, and egg.
- Stir together until just combined.
- Add the grated squash and the remaining ingredients except the butter. Stir gently to combine.
- Pour the mixture into the prepared dish.
- Dot the top with butter.
- Bake for 1 hour or until golden brown.
- Remove the pan from the oven and cool slightly before serving.
Notes
- Freeze wrapped in plastic and foil in its baking dish for up to 4 weeks.
- Reheat gently in a microwave or low-temperature oven (around 200°F).
- Use about 1 1/2 large or 2 medium yellow squash to get 3 cups grated squash for the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 227kcal | 11% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 449mg | 19% |
| Potassium | 215mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 419IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
