Yellow Squash Casserole with Cornbread

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Use up your leftover yellow summer squash with this tasty dish! Yellow squash casserole is made with summer squash and an easy cheesy cornbread mixture. 

A close up of yellow squash casserole on a white plate with a fork.
A picture showing the cover images for all three cookbooks written by Aileen Clark.

Yellow squash casserole made with cornbread

This squash cornbread is a perfect end of summer dish – using up the last of that summer squash. It’s creamy, cheesy, and so delicious.

It’s meant to be a side dish, but I have been known to eat it as my whole meal. And I love eating the leftovers for breakfast. The addition of honey to the cornbread casserole gives it a touch of sweetness, but not overpowering.

Cornbread is always a good idea, right? I love jalapeno cheddar cornbread, cheesy cornbread zucchini muffins, and instant pot cornbread. Really, any kind of cornbread is my friend.

You may also like: Instant Pot Butternut Squash or Buttered Carrots

Cheesy Cornbread with Summer Squash

How to make yellow squash casserole

Start with 2 1/2 cups grated summer squash. I used yellow summer squash, but have also used zucchini with great success. Mix in some egg, milk, honey, cheese, and onion.

Fold it into a quick cornbread mixture and top with cheese. That’s it. Pop it in the oven and you will have cornbread deliciousness in under an hour.

What to serve with squash cornbread casserole

This makes a great easy dinner or breakfast but also tastes great as a side dish next to Cheesy BBQ Bacon Chicken, Instant Pot Spare Ribs, or Instant Pot Baked Beans

Yellow Squash Casserole

Aileen Clark
Use up your leftover yellow summer squash with this tasty dish! Yellow squash casserole is made with summer squash and an easy cheesy cornbread mixture. 
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6
Calories 321 kcal


  • 1 cup yellow corn meal
  • 3/4 white whole wheat flour
  • 1 TBSP baking powder
  • 1 tsp salt
  • 2 1/2 cups summer squash grated
  • 1 small onion chopped
  • 3 eggs lightly beaten
  • 1 cup milk
  • 1/4 cup honey
  • 1 cup grated cheddar cheese


  • Preheat the oven to 350 degrees. Grease a 2 qt. casserole dish and set aside.
  • In a large bowl, whisk together the corn meal, flour, baking powder, and salt. Set aside.
  • In a medium bowl, combine summer squash, onion, eggs, milk, honey, and 1/2 of the cheese. Mix thoroughly with a wooden spoon.
  • Make a well in the corn meal mixture and pour in the squash mixture. Fold together until everything is wet. Do not over-mix.
  • Place the mixture into a greased 9×11 casserole dish. Top with the remaining 1/2 cup cheese.
  • Bake for 45 minutes, until golden brown on top.


Serving: 1gCalories: 321kcalCarbohydrates: 46gProtein: 13gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 115mgSodium: 820mgFiber: 4gSugar: 14g
Tried this recipe?Let us know how it was!

We love this yellow squash casserole as an easy dinner or hearty side. It’s perfect for using up this tasty summer vegetable!

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  1. I’m guessing the other half of the cheese goes on top? It’s not mentioned in the directions. And for novice cooks, how do you know when it’s done? Thank you

    1. Hi Bethany. Yes, the remaining cheese goes on top. Thank you for catching that. I updated the instructions to make it more clear. The casserole is done when it starts to turn golden brown on top (as shown in the picture). I hope that helps!

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