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squash casserole

(12)
deen avatar
Blue Ribbon Recipe by
Nadine Dowdy
@deen
Germantown, TN

Aunt Doris gave me this great recipe several years ago, and it is a favorite side dish.

Blue Ribbon Recipe

What a delicious way to prepare squash casserole! The yellow squash cooks to tender perfection in a creamy sauce made from butter and cream of chicken soup. Crumbling cornbread on top is a nice touch. When baked, it's crispy to contrast with the creamy casserole. You won't have any leftovers after preparing this simple squash casserole.

— The Test Kitchen @kitchencrew
(12)
yield 8 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For squash casserole

  • 3
    yellow squash
  • 1
    onion, chopped
  • 1 stick
    butter
  • 1 can
    cream of chicken soup (10.5 oz)
  • 1 lg
    egg
  • salt to taste
  • pepper to taste
  • 2 c
    crumbled baked cornbread

How To Make squash casserole

  • Boil sliced yellow squash until soft.
    1
    Boil squash until tender. Preheat oven to 350 degrees F.
  • Drain water and return squash to the pot.
    2
    Drain the water and return to the pot.
  • Add onions and butter to the pot.
    3
    Add onions and butter. Stir until the butter is melted.
  • Add cream of chicken soup, beaten egg, salt, and pepper; stir.
    4
    Add cream of chicken soup, beaten egg, salt, and pepper. Stir until combined.
  • Transfer to a baking dish.
    5
    Transfer to a baking dish.
  • Top with crumbled cornbread.
    6
    Top with crumbled cornbread.
  • Bake for 30 - 45 minutes.
    7
    Bake at 350 degrees for about 30 - 45 minutes.
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