Print

Southern Squash Casserole: 1 Glorious Bite

Southern squash casserole
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A classic Southern squash casserole with a crispy cornflake topping, perfect as a soul-food side dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 pounds yellow squash, thinly sliced
  • 1 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
  • salt and freshly ground black pepper to taste
  • 1 cup crushed cornflakes
  • 2 tablespoons melted butter

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil in a large skillet over medium heat. Add squash and onion; cook until tender, about 10 minutes. Stir in garlic and cook for 1 minute more.
  3. In a large bowl, combine the cooked squash mixture, cheddar cheese, sour cream, mayonnaise, and cream of mushroom soup. Season with salt and pepper to taste.
  4. Transfer the mixture to a 9×13 inch baking dish.
  5. In a small bowl, combine the crushed cornflakes and melted butter. Sprinkle evenly over the squash mixture.
  6. Bake for 30-35 minutes, or until bubbly and the topping is golden brown.

Notes

  • For a creamier casserole, you can add a splash of milk or heavy cream to the squash mixture.
  • If you don’t have cornflakes, you can substitute with breadcrumbs or crushed crackers for the topping.
  • This casserole can be assembled ahead of time and baked just before serving.

Nutrition

Find it online: https://afripaket.com/southern-squash-casserole-cornflake-topping/