Best 5 Squash Casserole With Cornbread Recipes

SQUASH CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
• In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
• Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.

SQUASH AND CORNBREAD CASSEROLE

Steps:

• 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.

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

YELLOW SQUASH CORNBREAD STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a large saucepan, bring water and salt to a boil.
• Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
• Drain well; set aside.
• In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
• Fold in squash mixture.
• Pour into prepared baking dish.
• Bake uncovered for 25-30 minutes or until heated through.
• Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.

CORNBREAD SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
• Drain excess liquid off into a large pan and reduce it over low heat.
• Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
• Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
• Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
• Spread into a 9 x 13 casserole dish.
• Toss crackers with melted butter until well coated and spread across top of casserole.
• Place in oven and bake 40 minutes or until done.