Cornbread Squash Casserole
- Ready In:
- 55mins
- Ingredients:
- 15
- Yields:
-
1 casserole
- Serves:
- 6-8
ingredients
- 1 lb yellow squash, sliced and quartered
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon aged balsamic vinegar
- 1 teaspoon powdered Worcestershire sauce
- 1⁄4 cup butter, melted
- 1⁄4 cup cream
- 3 eggs, beaten
- 1 tablespoon sugar
- 3⁄4 cup cornbread, crumbled
- 1 cup finely grated parmesan cheese
- 1 cup grated extra-sharp cheddar cheese
- 1⁄4 teaspoon pepper
- 16 butter flavored crackers, crumbled
- 3 tablespoons butter, melted
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!