Squash casserole is a classic southern recipe that is easy to make in under an hour. It combines tender slices of yellow squash, cornbread, and cream of chicken soup for a comforting and delicious veggie side dish.
Jump to RecipeComfort food with vegetables! Best of both worlds! Okay, this isn’t exactly a healthy recipe, but it’s warm and filling. This easy Squash Casserole recipe is equally at home at a Thanksgiving feast or a potluck – as a hearty side dish or a vegetarian entree. I got this recipe after I moved south where cornbread is much more of a staple, and I don’t remember having anything similar growing up. But then again, I probably wouldn’t have eaten it because it had squash in it! I came to my appreciation of vegetables late in life.
It’s a simple casserole to assemble. Bake a pan of your favorite cornbread and crumble it up. Saute the squash and onions in butter and mix with egg and cream of chicken soup. Bake it until golden brown, and serve it hot!
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Recipe Ingredients
Butter. Unsalted butter is best so you have total control over the seasonings.
Onion. Choose white for bite, or yellow for sweetness.
Yellow squash. Pick ones that are slightly firm, without blemishes on the skin.
Cornbread. Store bought or homemade and ready to use.
Egg. A large egg is the perfect squash casserole binder.
Cream of chicken soup. Or cream of celery for a vegetarian recipe.
Salt and pepper. Just a bit of both to finish the dish.
How to Make this Easy Casserole Recipe
- Preheat oven to 375℉. Grease a 2-quart casserole.
- Melt butter in a skillet over medium heat. Add onions and squash and cook together until vegetables are soft. Mash with a fork, leaving a few chunks of vegetables.
- In a mixing bowl, add mashed squash mixture, crumbled cornbread, egg, and soup. Season with salt and pepper. Mix until all ingredients are incorporated into the cornbread. Pour into greased casserole dish.
- Bake at 375 for 40 minutes or until golden brown on top.
Frequently Asked Questions
Really, any hearty protein goes well with this casserole! Pair it with pork chops or country ham, grilled or fried chicken, hamburgers, or other favorite comfort food dishes.
No, you leave the skin on the squash in this easy recipe.
Firstly, sautéing the squash will help to release some moisture, which then gets absorbed by the cornbread. Then the key to a crisp casserole is to bake it, uncovered, at a high temperature for just the right amount of time. Follow our simple recipe here, and you are practically guaranteed to enjoy a thick, tender and hearty casserole.
Cool the casserole completely before transferring to a sealed container. Keep in the fridge for 4 or 5 days.
More Recipes to Try
Squash Casserole
8
servings0
minutes50
minutes317
kcal50
minutesSquash casserole is a classic southern recipe that is easy to make in under an hour. It combines tender slices of yellow squash, cornbread, and cream of chicken soup for a comforting and delicious veggie side dish.
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Ingredients
1/4 cup 1/4 butter
1 small 1 onion diced
2 cups 2 yellow squash sliced
2 cups 2 cornbread crumbled
1 large 1 egg lightly beaten
1 can 1 cream of chicken soup
salt and pepper
Directions
- Preheat oven to 375℉. Grease a 2-quart casserole.
- Melt butter in a skillet over medium heat. Add onions and squash and cook together until vegetables are soft. Mash with a fork, leaving a few chunks of vegetables.
- In a mixing bowl, add mashed squash mixture, crumbled cornbread, egg, and soup. Season with salt and pepper. Mix until all ingredients are incorporated into the cornbread. Pour into greased casserole dish.
- Bake at 375 for 40 minutes or until golden brown on top.
Notes
- Cool the casserole completely before transferring to a sealed container. Keep in the fridge for 4 or 5 days.
Nutrition Facts
- Calories: 317kcal
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