Squash Cornbread Casserole Recipes

SLOW-COOKER SQUASH AND CORNBREAD CASSEROLE

Steps:

• Spray 4-quart slow cooker with cooking spray. In large bowl, stir soup and sour cream. Add squash, onion, carrot and corn; stir gently to coat. Spoon mixture into slow cooker.
• In medium bowl, toss stuffing mix, melted butter and sage. Sprinkle over vegetable mixture.
• Cover; cook on Low heat setting 5 hours. Uncover; let stand 10 minutes before serving.

NANA'S SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a medium baking dish.
• Place squash in a pot with enough water to cover. Bring to a boil and cook 5 minutes, or until tender; drain.
• In a bowl, mix cooked squash, cornbread, onion, celery, sugar, egg, soup, margarine, and 1/2 cup cheese. Season with sage, salt, and pepper. Transfer to the prepared baking dish.
• Bake 45 minutes in the preheated oven. Top with remaining cheese, and continue cooking 15 minutes, or until cheese is melted and bubbly.

SUMMER SQUASH AND SWEET CORN CASSEROLE

Steps:

• Slice squash into ¼" rounds.
• Dice onion.
• Melt 4 tablespoons of the butter in a medium skillet.
• Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
• Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped ! You don't want your casserole to be soggy!
• Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
• Gently fold in the squash mixture.
• Spoon into prepared 2 quart dish.
• Sprinkle lightly with a dusting of sugar, if desired.( I didn't do this step because I forgot, but Katherine recommended it.)
• Microwave the remaining butter in a bowl for 20-25 seconds.
• Toss together crackers, melted butter and cheese.
• Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due the depth of the dish you choose to use.

SQUASH CORNBREAD

Steps:

• Place squash in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Drain and squeeze dry., In a large bowl, combine cornbread mixes and eggs. Fold in the squash, cheeses, onion, salt and pepper. , Pour into two 8-in. square baking pans coated with cooking spray. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Serve warm or cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months., To use frozen bread: Thaw at room temperature. Serve warm. ,

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

SQUASH CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees. Sauté yellow squash, onion and minced garlic over medium heat until tender.
• In a separate bowl, combine stuffing mix, soup, sour cream and green chilies. Fold in squash mixture, top with cheese.
• Pour into a 2 quart greased pan and cook on 350 for 20-25 minutes.

SQUASH AND CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Generously grease an 8x8 square baking dish.
• In a large bowl, combine the cornbread mix, sour cream, and egg. Stir until just combined.
• Add the remaining ingredients except butter. Stir gently to combine.
• Pour into prepared dish. Dot the top with butter.
• Bake 1 hour or until golden brown.
• Remove from the oven and cool slightly.

YELLOW SQUASH CORNBREAD STUFFING CASSEROLE

Steps:

• Set oven to 350 degrees.
• Grease a 2-quart baking dish.
• In a large saucepan, bring water and salt to a boil.
• Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
• Drain well; set aside.
• In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
• Fold in squash mixture.
• Pour into prepared baking dish.
• Bake uncovered for 25-30 minutes or until heated through.
• Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.

SQUASH AND CORN CASSEROLE

Steps:

• Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2-quart casserole and top with bread crumbs. Bake at 350 degrees F for 25 to 30 minutes.