Squash and Cornbread Casserole

Yellow summer squash combine with convenient cornbread mix, sour cream, and onion for a Squash and Cornbread Casserole to accompany any weeknight dinner.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Ingredients

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.
8.5 ounces cornbread mix, 1 cup sour cream, 1 egg
Stir together until just combined.
Add the grated squash and the remaining ingredients except the butter.
3 cups grated yellow squash, 1 medium onion, ½ teaspoon dried thyme leaves, ½ teaspoon salt, ¼ teaspoon pepper
Stir gently until thoroughly combined.
Pour the mixture into the prepared dish.
Dot the top with butter.
2 tablespoons butter
Bake for 1 hour or until golden brown.
Remove the pan from the oven and cool slightly before serving.

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.

Nutrition