Side Pannel
Squash and Cornbread Casserole
Squash and Cornbread Casserole
- Recipe Submitted by Cool Whip on 09/08/2014
Category: Breakfast, Casseroles, Breads, Squash
Ingredients List
- 8.5 oz box cornbread mix (recommend: Jiffy)
- 1 cup sour cream
- 1 egg
- 3 cups grated yellow squash (1 1/2 large)
- 1 medium onion, finely chopped
- 1/2 tsp. dried thyme leaves
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 tblsp. butter
Directions
1. Preheat oven to 350 degrees.
2. Generously grease a 9x9 square baking dish.
3. In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
4. Add the remaining ingredients except butter. Stir gently to combine.
5. Pour into prepared dish. Dot the top with butter.
6. Bake 1 hour or until golden brown.
7. Remove from the oven and cool slightly.
2. Generously grease a 9x9 square baking dish.
3. In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
4. Add the remaining ingredients except butter. Stir gently to combine.
5. Pour into prepared dish. Dot the top with butter.
6. Bake 1 hour or until golden brown.
7. Remove from the oven and cool slightly.
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