Nana's Squash Casserole

My grandmother's cornbread squash casserole is a cheesy side dish that's eagerly anticipated, especially around the holidays!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 422 Calories

Ingredients

• 1 tablespoon white sugar
• 1 large egg
• 1 pinch ground black pepper
• 1 cup shredded Cheddar cheese, divided
• 1 teaspoon dried sage
• cooking spray with flour
• 2 cups chopped yellow squash
• 3 cups crumbled prepared cornbread
• 0.5 teaspoon salt
• 0.5 cup chopped celery
• 0.5 cup chopped onion
• 0.5 cup margarine, softened
• 0.5 (23 ounce) can condensed cream of chicken soup

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.

Step 2

Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.

Step 3

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.

Step 4

Bake in the preheated oven for 45 minutes. Top with remaining Cheddar and continue baking until cheese is melted and bubbly, about 15 minutes.