Go Back

Nana's Squash Casserole

This cheesy cornbread squash casserole is an excellent side dish that's always a favorite, especially around the holidays. My grandmother makes this for me every time I come to see her.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 3430.6 kcal

Equipment

  • 1 Medium Baking Dish Approximately 9x13 inches or similar
  • 1 Saucepan For boiling squash
  • 1 Colander For draining squash
  • 1 Large Mixing Bowl For combining ingredients
  • 1 Spatula or wooden spoon For mixing

Ingredients
  

Main

  • cooking spray with flour
  • 2 cups chopped yellow squash
  • 3 cups crumbled prepared cornbread
  • ½ 23 ounce can condensed cream of chicken soup
  • 1 cup shredded Cheddar cheese divided
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ½ cup margarine softened
  • 1 large egg
  • 1 tablespoon white sugar
  • 1 teaspoon dried sage
  • ½ teaspoon salt
  • 1 pinch ground black pepper

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.
  • Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.
  • Drain squash and transfer to a bowl. Add crumbled cornbread, condensed soup, 1/2 cup Cheddar, onion, celery, margarine, egg, sugar, sage, salt, and pepper; mix until well combined. Transfer to the prepared baking dish.
  • Bake in the preheated oven for 45 minutes. Top with remaining Cheddar and continue baking until cheese is melted and bubbly, about 15 minutes.

Notes

For an elevated flavor profile, consider sautéing the chopped onion and celery in butter until softened and fragrant before adding to the mix; this builds a deeper aromatic foundation. Replace margarine with high-quality unsalted butter for a richer, more nuanced taste. To enhance texture, lightly toast the crumbled cornbread before incorporating, or finish the casserole with a crispy topping of buttered Panko breadcrumbs or crushed crackers during the final baking stage. Ensure the squash is well-drained after boiling to prevent a watery casserole. For a bolder cheese presence, use sharp cheddar or a blend of cheeses. A pinch of freshly grated nutmeg can also complement the squash beautifully.