Description
Southern squash casserole features yellow squash, a creamy sauce, and a crispy cornflake topping. This dish is a classic soul food side. It is perfect for family dinners or potlucks.
Ingredients
Scale
- 2 pounds yellow squash, thinly sliced
- 1/2 cup chopped onion
- 1/4 cup butter, melted, plus 2 tablespoons for topping
- 1 (10.5 ounce) can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups crushed cornflakes
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large skillet, melt 1/4 cup butter over medium heat. Add sliced squash and chopped onion. Cook until tender, about 8-10 minutes.
- Remove from heat. Stir in cream of mushroom soup, sour cream, cheddar cheese, salt, and pepper. Mix well.
- Pour the squash mixture into the prepared baking dish.
- In a small bowl, melt 2 tablespoons butter. Add crushed cornflakes and toss to coat.
- Sprinkle the buttered cornflakes evenly over the top of the squash mixture.
- Bake for 25-30 minutes, or until bubbly and the topping is golden brown.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, you can sauté a clove of minced garlic with the squash and onion.
- If you prefer, you can substitute Ritz crackers or breadcrumbs for the cornflakes.
- This casserole can be made ahead of time. Assemble the casserole, cover, and refrigerate. Add the cornflake topping just before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 55mg