Yellow Squash Casserole with Cornbread

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. 

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, instant pot cornbread, squash cornbread casserole. Really, any kind of cornbread is my friend.

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, Apple BBQ Ribs, or Instant Pot Baked Beans. 

Yield: 6

Yellow Squash Casserole

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

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. 

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Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees. Grease a 2 qt. casserole dish and set aside.
2. In a large bowl, whisk together the corn meal, flour, baking powder, and salt. Set aside.
3. In a medium bowl, combine summer squash, onion, eggs, milk, honey, and 1/2 of the cheese. Mix thoroughly with a wooden spoon.
4. Make a well in the corn meal mixture and pour in the squash mixture. Fold together until everything is wet. Do not over-mix.
5. Bake for 45 minutes.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 321 Total Fat 11g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 5g Cholesterol 115mg Sodium 820mg Carbohydrates 46g Net Carbohydrates 0g Fiber 4g Sugar 14g Sugar Alcohols 0g Protein 13g

Nutrition information is an estimate.

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