Yellow Squash-Corn Casserole

"This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan."
 
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Ready In:
1hr 15mins
Ingredients:
6
Yields:
1 13X9 in pan
Serves:
8-12
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ingredients

  • 1 (14 3/4 ounce) can creamed corn
  • 1 (14 3/4 ounce) can yellow squash (do not drain)
  • 2 eggs
  • 1 cup sour cream
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 12 cup butter (melted)
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directions

  • Mix all ingredients together. No need to beat.
  • Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
  • Bake at 350 degrees for about 60 minutes or until firm.

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Reviews

  1. Sorry to take so long to review this. I've made it twice now in 2 weeks. What a great comfort food recipe. It comes together in a flash. I was skeptical that it would fill up a 13x9 inch pan, but it was perfect. Thanks for this recipe-its a keeper!
     
  2. I made with fresh yellow and golden squash, and zucchini, and it turned out great! Huge hit! I'll add this to my summer recipe line-up!
     
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