Despite the fact that summer time might be beginning to wind lower a little, there’s still lots of lovely produce available. Certainly one of my summer time favorites is gorgeous yellow squash. I love it every method for you to consider. Sauteed, fried, steamed with onions. BeeBop however, isn't a fan. I’ve never understood that since he is doing like zucchini. But less the yellow version. The exception this Squash and Cornbread Casserole .
It is really an old recipe that's been within my files for many years. If anybody knows the foundation, please tell me since i haven’t an idea. It’s kind of a mix from a casserole and cornbread and constitutes a great side dish for summer time suppers. I love to serve it with chicken, grilled or fried, and field peas or okra.
Set your oven to preheat to 350 levels. Generously grease a 9 square baking dish and hang it aside.
Finely chop a medium onion.
While using large holes on the box grater (or perhaps your mixer should you’d rather), grate the squash. Every bit of it's functional except the great and, honestly, that could be all right grated inside, too. I understand many people would make use of the mixer, however i’d just like soon take 3 extra minutes to get it done by hands rather than cleanup the meals processor. I’m really old-fashioned this way :-)
Inside a large bowl, add some cornbread mix, sour cream, and egg.
Stir together until just combined.
Add some grated squash and remaining ingredients except butter. Stir lightly to mix.
Pour in to the prepared dish. Us dot the very best with butter.
Bake one hour or until golden brown. Remove in the oven and awesome slightly.
Squash and Cornbread Casserole
Yellow summer time squash match convenient cornbread mix, sour cream, and onion for any side-dish casserole to accompany your late summer time meals.
10 min Prep Time