Squash Casserole
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5 from 5 votes

Squash Casserole

This squash casserole recipe reminds me of grandma's recipe, yet with a tad more punch and a smooth creamy texture.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American, Southern
Servings: 6
Calories: 319kcal
Author: Sommer Collier


  • 3-4 yellow summer squash roughly chopped (about 4 cups)
  • 1 large onion peeled and chopped
  • 4 cloves garlic minced
  • 2 tablespoons unsalted butter
  • 1 1/2 cup shredded aged cheddar I used white cheddar
  • 1/2 cup sour cream
  • 1/2 cup Gold Medal Flour
  • 1/4 cup cornmeal
  • 1 teaspoons sea salt
  • 1/4 teaspoons ground pepper
  • 1/2 teaspoons dried thyme
  • 1/8 teaspoons cayenne pepper
  • 2 cornbread muffins crumbled


  • Preheat the oven to 350 degrees F. Place six 6-ounce ramekins on a baking sheet and set aside. Put the roughly chopped squash, onions and garlic in the food processor and pulse until finely ground into pulp.
  • Place a medium skillet over medium-high heat and add the butter to the skillet. Pour the squash mixture into the skillet and saut√© the squash pulp, stirring regularly, for 5 minutes to soften.
  • Pour the cooked squash in a mixing bowl, then add the shredded cheese, sour cream, Gold Medal Flour, cornmeal, salt and spices. Mix well and spoon into the ramekins.
  • Sprinkle the crumbled cornbread over the top of each ramekin, then place in the oven. Bake for 25-30 minutes, until the cornbread top is golden and the edges are bubbly. Serve warm. (If making ahead and refrigerating, bake for at least 45 minutes.)


Serving: 1serving | Calories: 319kcal | Carbohydrates: 28g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 671mg | Potassium: 404mg | Fiber: 3g | Sugar: 4g | Vitamin A: 730IU | Vitamin C: 18.8mg | Calcium: 257mg | Iron: 1.6mg