Description
A classic Southern squash casserole with a crispy cornflake topping, perfect as a soul-food side dish. This recipe brings together tender squash, creamy sauce, and a crunchy buttered cornflake crust for a comforting and delicious experience.
Ingredients
Scale
- 2 pounds yellow squash, thinly sliced
- 1 medium onion, chopped
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1/2 cup butter, melted
- 1 cup crushed cornflakes
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced yellow squash and chopped onion.
- In a separate bowl, mix together the cream of mushroom soup, cream of chicken soup, sour cream, and beaten eggs.
- Pour the soup mixture over the squash and onion. Season with salt and pepper.
- Gently stir to coat the squash and onion evenly.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the melted butter and crushed cornflakes.
- Sprinkle the buttered cornflake mixture evenly over the top of the squash mixture.
- Bake for 35-45 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- For an extra layer of flavor, you can add a pinch of nutmeg to the soup mixture.
- If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before adding it to the casserole.
- Ensure your squash slices are relatively uniform in thickness for even cooking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1/8th of casserole
- Calories: Approximately 300-350 kcal (estimated)
- Sugar: Approximately 5-7g (estimated)
- Sodium: Approximately 700-900mg (estimated)
- Fat: Approximately 25-30g (estimated)
- Saturated Fat: Approximately 15-18g (estimated)
- Unsaturated Fat: Approximately 10-12g (estimated)
- Trans Fat: Less than 1g (estimated)
- Carbohydrates: Approximately 15-20g (estimated)
- Fiber: Approximately 2-3g (estimated)
- Protein: Approximately 6-8g (estimated)
- Cholesterol: Approximately 70-90mg (estimated)