Description
A classic Southern squash casserole with a crunchy cornflake topping, perfect as a soul-food side dish.
Ingredients
Scale
- 4 cups sliced yellow squash
- 1 cup chopped onion
- 1/2 cup butter, melted
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup crushed cornflakes
- 1/4 cup butter, melted (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the sliced squash and chopped onion.
- Pour the melted butter over the squash and onion mixture.
- Add the cream of mushroom soup and sour cream. Stir well to combine.
- Fold in the shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the crushed cornflakes and the remaining 1/4 cup melted butter.
- Sprinkle the cornflake mixture evenly over the squash casserole.
- Bake for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
- You can use fresh or frozen squash. If using frozen, thaw and drain it well before using.
- For a slightly different flavor, you can add a pinch of black pepper or a dash of garlic powder to the casserole mixture.
- Ensure your cornflakes are crushed into small pieces for an even topping.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 300-350 calories (estimate)
- Sugar: Approximately 5-7g (estimate)
- Sodium: Approximately 600-800mg (estimate)
- Fat: Approximately 25-30g (estimate)
- Saturated Fat: Approximately 15-20g (estimate)
- Unsaturated Fat: Approximately 10-15g (estimate)
- Trans Fat: 0g (estimate)
- Carbohydrates: Approximately 15-20g (estimate)
- Fiber: Approximately 2-3g (estimate)
- Protein: Approximately 8-10g (estimate)
- Cholesterol: Approximately 60-80mg (estimate)