Yellow summer squash combine with convenient cornbread mix, sour cream, and onion for a Squash and Cornbread Casserole to accompany any weeknight dinners.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 8servings
Ingredients
8.5ouncescornbread mixrecommend: Jiffy brand
1cupsour cream
1egg
3cupsgrated yellow squash
1medium onionfinely chopped
½teaspoondried thyme leaves
½teaspoonsalt
¼teaspoonpepper
2tablespoonsbutter
Instructions
Preheat oven to 350 degrees.
Generously grease an 8x8 square baking dish.
In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
Add the remaining ingredients except butter. Stir gently to combine.
Pour into prepared dish. Dot the top with butter.
Bake 1 hour or until golden brown.
Remove from the oven and cool slightly.
Notes
You'll need about 1 1/2 large or 2 medium yellow squash to make 3 cups of grated squash for the recipe.
Best served hot and fresh from the oven, but may be frozen. To freeze, leave the casserole in the pan you cooked it in. Wrap well in plastic wrap with a layer of foil on the outside. Store in the freezer for no more than 4 weeks.
Reheat in the microwave or in a low (200 degree) oven.