This delicious squash casserole combines creamy, savory flavors with a hint of sweetness, perfect for summer meals. It’s easy to make, kid-approved, and a real crowd-pleaser for your family gatherings.
Table of Contents
Easy Summer Squash Casserole with Cornbread
What You Need for Squash Casserole
To make this delightful squash casserole, gather these simple ingredients:
- 4 medium-large yellow summer squash (approximately 6 cups)
- 1 small yellow or white onion
- 1 box Jiffy Cornbread mix
- 1/2 cup milk
- 1/2 cup sour cream (reduced fat is acceptable)
- 1 egg
- Oil or butter for sautéing
- Salt and pepper to taste
- Diced jalapeno (optional)
- Shredded cheese (optional)
Step-by-Step Squash Casserole Instructions
Follow these easy steps to create your squash casserole:
- Preheat your oven to 400°F.
- Wash and slice the squash, and dice the onion.
- Heat oil or butter in a skillet over medium heat. Add the squash and onion, seasoning with salt and pepper. Cook until softened, about 10 minutes. Remove from heat.
- In a large bowl, combine the cornbread mix, milk, and egg. Stir until mixed, then add the sour cream. If desired, incorporate optional cheese and jalapeno.
- Fold the cooked squash and onion mixture into the cornbread batter.
- Pour the mixture into the skillet or an 8×8 baking dish.
- Bake for approximately 30 minutes, or until the center is set and a toothpick comes out clean. If using, you can add extra cheese halfway through baking.
Tips for the Best Squash Casserole
Recommended Cookware for Squash Casserole
A cast iron skillet works beautifully for this casserole, giving it a crispy edge. However, a regular nonstick skillet or an 8×8 baking dish can also be used. Just remember the baking time may vary.
How to Double the Squash Casserole Recipe
If you’re hosting a larger gathering, this recipe doubles well! Use a 9×13 baking dish or an extra-large skillet to accommodate the increased ingredients without compromising on flavor.
Simple Squash Casserole Ingredient Swaps
Feel free to customize your dish! Reduced fat sour cream can be swapped for a 1/2 can (5 oz) of cream of mushroom soup. If you prefer, you can also make your own cornbread mix for a personal touch.
Related Recipes to try
- Turkey Burger Casserole
- Ground Turkey Casserole
- Ground Turkey Bake
- Turkey Sweet Potato Bake
- Ground Turkey Orzo
- Ground Turkey
FAQs
What ingredients do I need for squash casserole?
To make squash casserole, you need yellow summer squash, onion, Jiffy Cornbread mix, milk, sour cream, egg, oil or butter, salt, pepper, jalapeno, and cheese (optional).
How do I make squash casserole step by step?
Start by preheating the oven. Sauté the squash and onion, then mix the cornbread ingredients. Fold in the sautéed vegetables, pour into a baking dish, and bake until set.
Can I make squash casserole ahead of time?
Yes, you can prepare the casserole ahead of time and bake it just before serving. This is perfect for meal prep or family gatherings.
How should I store leftover squash casserole?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Conclusion
This squash casserole is not just a meal; it’s a warm hug on a plate. For more inspiration, check out our Pinterest page for more delicious recipes to try!
Delicious Squash Casserole: A Family Favorite
Equipment
- cast iron skillet
- large mixing bowl
- skillet
- baking dish
Ingredients
- 4 medium-large yellow summer squash approximately 6 cups
- 1 small yellow or white onion
- 1 box Jiffy Cornbread mix
- ½ cup milk
- ½ cup sour cream reduced fat is acceptable
- 1 egg
- oil or butter for sautéing
- salt to taste
- pepper to taste
- diced jalapeno optional
- shredded cheese optional
Instructions
- Preheat your oven to 400°F (200°C). Prepare your squash by washing and slicing it, and dice the onion.
- Heat oil or butter in a skillet over medium heat. Add the squash and onion, season with salt and pepper, and cook until softened, about 10 minutes. Remove from heat.
- In a large bowl, combine the cornbread mix, milk, and egg. Stir until just mixed, then incorporate the sour cream. Add any optional cheese or jalapeno at this stage.
- Gently fold the cooked squash and onion mixture into the cornbread batter until well combined.
- Pour the mixture into your chosen baking vessel, such as a cast iron skillet or an 8×8 baking dish. Bake for approximately 30 minutes, or until the center is set and a toothpick inserted comes out clean. Add extra cheese halfway through baking if desired.
Notes
- A cast iron skillet is recommended for best results, but a nonstick skillet or 8×8 baking dish also works. If using an 8×8 dish, you may need to increase the baking time slightly.
- This recipe doubles well; use a 9×13 baking dish or an extra-large skillet for larger gatherings. For a different flavor profile, you can substitute the sour cream with 1/2 can (5 oz) of cream of mushroom soup.
- Ensure the center of the casserole is fully set before removing it from the oven to guarantee it’s cooked through.