I love using summer squash to cook up amazing recipes and casseroles such as the one detailed below. Squash is so creamy and delightful. There is just something amazingly comforting about the yellow vegetable. This casserole combines the goodness of squash and the crusty texture of cornbread in one dish for an extra special burst of flavor.
Late summer is the best time of the season because it’s harvest time and your garden starts giving you wonderful vegetables like squash. Yum!
Ingredients
8.5 oz box cornbread mix (recommend: Jiffy)
1 cup Daisy sour cream
1 egg
3 cups grated yellow squash (1 1/2 large)
1 medium onion, finely chopped
1/2 tsp. McCormick dried thyme leaves
1/2 tsp. Morton salt
1/4 tsp. pepper
2 tblsp. Kerrygold butter
Generously grease a 9×9 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.
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Quick Tip: I love eating this casserole with baked beans. Scrumptious!
