Squash and Cornbread Casserole


Squash and Cornbread Casserole. Old southern recipe that my grandma made often for dinner.



Squash and Cornbread Casserole
  • 1/4 cup unsalted butter
  • 1/2 cup diced onion
  • 1/4 cup each diced bell pepper and celery
  • 1 tablespoon minced garlic
  • 4-1/2 cups chopped yellow summer squash
  • 1 (10-3/4 ounce can) condensed cream of chicken soup
  • 2 cups cooked and crumbled cornbread
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large eggs beaten
  • 1 cup diced cherry tomatoes for topping
  1. Preheat oven to 350 degrees F.
  2. In a large skillet, melt butter over medium heat. Add onion, celery and green pepper; saute until tender, about 3 to 4 minutes. Add garlic and cook another minute. Add squash, cook and stir for 2 minutes; stir in cream soup, stir until heated through and remove from heat.
  3. Add cornbread crumbs and seasonings; mix well.
  4. Stir in eggs and transfer to a greased 9 inch round baking dish.
  5. Add diced tomatoes to top.
  6. Bake, uncovered, at 350 degrees F for about 55 to 60 minutes, or until lightly browned on top.

About 4 servings


See more of our Main Dishes

Southern Style Fried Green Tomatoes
Summertime Cucumber Salad
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