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A comforting squash casserole featuring a creamy, cheesy yellow squash and onion base topped with a golden Jiffy cornbread crust, delivering a perfect balance of sweet and savory flavors with a crispy topping and tender filling.

  • Total Time: 45-50 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 4 cups sliced yellow squash
  • 1 small onion, diced
  • 2 tablespoons unsalted butter
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 box Jiffy cornbread mix
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Butter or nonstick spray for greasing baking dish

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Melt 2 tablespoons unsalted butter in a large skillet over medium heat.
  3. Add the sliced yellow squash and diced onion to the skillet.
  4. Cook, stirring occasionally, until tender and glossy, about 5-7 minutes; cover for 2–3 minutes to speed cooking if desired, avoiding browning.
  5. Transfer cooked squash and onions to a mixing bowl to cool; drain or blot dry if very wet.
  6. In a separate bowl, whisk together 1 cup sour cream, 1 cup shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
  7. Gently fold the cooled squash mixture into the sour cream and cheese mixture until combined.
  8. In another bowl, whisk 2 large eggs until smooth, then stir in 1 box Jiffy cornbread mix until just combined; batter should be thick but pourable.
  9. Grease a 9×13 inch baking dish with butter or nonstick spray.
  10. Spread the squash mixture evenly in the prepared baking dish and smooth the surface.
  11. Pour the cornbread batter evenly over the squash mixture and gently nudge it into the corners; smooth the top.
  12. Bake at 350°F (175°C) for 30–35 minutes, until the topping is golden and a toothpick inserted into the topping comes out clean, and edges pull away slightly from the pan.
  13. Let the casserole rest at least 10 minutes before slicing and serving.

Notes

Cook squash long enough to release moisture but avoid mushiness to prevent a watery casserole., Freshly shred cheddar cheese for better melt and flavor., Avoid overmixing the Jiffy cornbread batter; a few lumps help keep topping tender and fluffy., Grease baking dish well to prevent sticking and ensure even browning., Make-ahead: Prepare squash mixture and refrigerate for several hours; add topping immediately before baking., Variations: add cooked crumbled bacon, chopped jalapeños, pepper jack cheese, crushed crackers on top, replace half sour cream with cream cheese or Greek yogurt, or add corn kernels., For gluten-free option, use gluten-free cornbread mix., Storage: Refrigerate leftovers up to 3-4 days; can freeze assembled (unbaked) casserole up to 1 month or baked casserole up to 2 months., Reheat in oven at 325–350°F until warm or microwave single servings (note topping may soften).

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: 1 slice (approximate)
  • Calories: Approximately 250 calories per serving
  • Fat: 14 g per serving
  • Carbohydrates: 25 g per serving
  • Protein: 10 g per serving