Corny Yellow Squash Casserole

Submitted by loof751

"Squash and....cornbread of all things, combine to make this tasty side dish that's great with just about anything!"

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 4

ingredients

• 4 yellow squash, cooked and mashed (2 cups)
• 2 eggs, beaten
• 4 cornbread muffins, crumbled (2 1/2 cups)
• 118.29 ml milk
• 4.92 ml onion powder
• 59.14 ml butter
• 2.46 ml sage
• 283.49 g can cream of chicken soup
• salt and pepper

directions

1. Mix cooked and mashed squash, crumbled cornbread, milk, onion powder, butter, sage and soup. Season with salt and pepper to taste.
2. Add beaten eggs and blend well.
3. Put in a greased 8x8 casserole dish. Bake at 325 degrees for 30 minutes.

Reviews

[Miss Fannie]

I increased the heat to 350 because I had other dishes in the oven. This squash casserole was incredible. It was light and savory. My family enjoyed it very much. Thank you for posting it.

 

[Sydney Mike]

After reading the other reviews, I made a few slight changes ~ I used almost 3 cups of the cornbread muffins & jacked the oven temperature up to 350 degrees. And since my son & DIL were here, I used a cream of vegetable soup instead of the chicken! Still, it all came together very nicely & was well-received, so there're no complaints there! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe]

 

[mary winecoff]

My boys liked this. I cooked it for 45 minutes because after 30 minutes it seemed very soupy for me. Made for Photo Tag.

 

[Brooke the Cook in]

This was just wonderful! I served as a main dish with a few cucumbers on the side. I turned my oven to 350 for the entire time and it was still pretty wet on the inside but it appeared to be done on top. I wouldn't say that it was like polenta at all - polenta is rather plain and boring, but this casserole was full of flavor... I nearly licked the bowl! I used homemade cornbread muffins. Made for 1-2-3 Hit Wonders and plan on making again while squash is growing wild in my garden!

 

[jessi_mcg]

This was so different--like a cross between squash casserole and corn pudding. Finally I have a use for leftover cornbread :)! With loof's blessing I used reduced fat soup, Smart Balance, and egg substitute, and I added a cooked chicken breast. The dish definitely didn't suffer for the low fat stuff, and the chicken made it a hearty main dish. I served it with a tossed green salad. One comment--I baked this for the recommended time, then kicked the heat up to 350 and baked another 15-20 minutes. It was still sort of polenta-like, but so very tasty. Thanks for posting! Made for Zaar Tag 2008.