Yellow Squash Casserole
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.
Servings: 6
Calories: 321kcal
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
- 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 9x11 casserole dish. Top with the remaining 1/2 cup cheese.
- Bake for 45 minutes, until golden brown on top.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 115mg | Sodium: 820mg | Fiber: 4g | Sugar: 14g