Description
This Southern squash casserole recipe is a comforting and classic soul-food side dish. It features tender yellow squash baked in a creamy sauce and topped with a crunchy cornflake crust.
Ingredients
Scale
- 1.5 pounds yellow squash, thinly sliced
- 1 cup chopped onion
- 1/2 cup butter, melted
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 (8 ounce) container sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1.5 cups crushed cornflakes
- 1/4 cup butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced yellow squash and chopped onion.
- Pour the 1/2 cup melted butter over the squash and onion mixture. Toss to coat evenly.
- In a separate bowl, mix together the condensed cream of mushroom soup, sour cream, shredded cheddar cheese, salt, and black pepper.
- Add the squash and onion mixture to the soup mixture and stir until everything is well combined.
- Pour the squash mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the crushed cornflakes and the 1/4 cup melted butter. Stir until the cornflakes are moistened.
- Sprinkle the buttered cornflake mixture evenly over the top of the squash casserole.
- Bake for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
- Let it rest for a few minutes before serving.
Notes
- You can use fresh or frozen yellow squash for this recipe. If using frozen, thaw and drain it well before adding.
- Feel free to adjust the amount of cheese to your liking.
- For an extra layer of flavor, you can add a pinch of nutmeg to the soup mixture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 60 mg