Yellow Squash-Corn Casserole

Name: Yellow Squash-Corn Casserole
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 1 13X9 in pan, 8-12 serving(s)
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; 1/2 cup butter (melted)

(2)

Recipe by Baker Flo

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.

MAKE IT SHINE! ADD YOUR PHOTO

People talking

Join In Now Join the conversation!

READY IN: 1hr 15mins

SERVES: 8-12

YIELD: 1 13X9 in pan

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₂

cup butter (melted)

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.

Submit a Recipe Correction