Even though summer may be starting to wind down a bit, there’s still loads of lovely produce available. One of my summer favorites is gorgeous yellow squash. I like it every way you can think of. Sauteed, fried, steamed with onions. BeeBop on the other hand, is not a fan. I’ve never understood that since he does like zucchini. But not so much the yellow version. The exception – this Squash and Cornbread Casserole.
This is an old recipe that has been in my files for years and years. If anyone knows the origin, please let me know because I haven’t a clue. It’s sort of a cross between a casserole and cornbread and makes a great side dish for summer suppers. I like to serve it with chicken, grilled or fried, and field peas or okra.
Set your oven to preheat to 350 degrees. Generously grease a 9×9 square baking dish and set it aside.
Finely chop a medium onion.
Using the large holes on a box grater (or your food processor if you’d rather), grate the squash. Every little bit of it is usable except the very tip top and, honestly, that might be just fine grated in there, too. I know a lot of people would use the food processor, but I’d just as soon take 3 extra minutes to do it by hand than to clean up the food processor. I’m really old-fashioned that way :-)
In a large bowl, add the cornbread mix, sour cream, and egg.
Stir together until just combined.
Add the grated squash and remaining ingredients except butter. Stir gently to combine.
Pour into the prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown. Remove from the oven and cool slightly.
More squash casserole recipes you might enjoy:
- Squash Casserole from CopyKat Recipes
- Parmesan Squash and Zucchini Bake from Favorite Family Recipes
- Zucchini Bake with Feta and Thyme from Kalyn’s Kitchen
- Two Cheese Squash Casserole from Southern Living My Recipes
- Yellow Squash Casserole from Real Housemoms
- Squash Casserole from Add a Pinch