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
- 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 sauté 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