Casseroles are kinda my thing these days.

They are quick, easy, and simple to make. I enjoy using the ingredients that I have in my pantry and refrigerator to whip up fantastic casseroles that my husband and kiddos will love. The other day, my neighbor Sally, came over with two bags full of summer squash. I was so grateful for her blessing of squash that I made my family and Sally’s family a wonderful squash and cornbread casserole.
This casserole has a lightly sweet flavor to it that keeps your mouth longing for another bite. I found the recipe on the next page very easy to follow and I anticipate that you will, too.

Have a comment about this recipe? Maybe you made it and want to share how tasty it was. Let me know your thoughts in the comment section below. I always love hearing from you ?

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

Instructions
Preheat oven to 350 degrees.
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.