This easy squash casserole combines tender yellow squash with a savory, cheesy cornbread batter that bakes up golden brown. It's a simple Southern side dish that works equally well for weeknight meals or holiday gatherings.
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Preheat your oven to 400°F (200°C). Grease an 8x8 inch casserole dish.
Place the chopped yellow squash into the prepared casserole dish.
Season the squash generously with salt and black pepper to your taste.
In a separate mixing bowl, combine the corn muffin mix, milk, and egg.
Whisk the ingredients together until well combined.
Stir the shredded cheddar cheese into the batter.
Pour the batter evenly over the seasoned squash in the casserole dish.
Use a spatula to gently mix and ensure the squash is coated and tucked into the batter.
Bake for 25-30 minutes, or until the top is golden brown and the casserole is set.
Let it cool for a few minutes before serving.
Store leftovers covered in the refrigerator up to 4 days. Reheat at 350°F, covered, until warmed through, about 15 minutes.
Yes. Assemble the casserole in the baking dish, cover with foil, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the baking time.
Yellow summer squash works best—it's mild, tender, and releases minimal water. Zucchini can substitute, but pat it dry first to avoid a watery casserole.
Yes. Replace the muffin mix with 1 cup cornmeal, 1 cup flour, 1 tablespoon sugar, 1 tablespoon baking powder, and 1 teaspoon salt mixed together.
The top should be golden brown and a toothpick inserted into the cornbread layer should come out clean, typically in 30–35 minutes at 350°F.
Yes. Double all ingredients and use a 9x13-inch baking dish. Baking time may increase by 5–10 minutes.
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