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Creamy Yellow Squash Casserole Recipe with Easy Savory Cornbread Topping

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This comforting southern casserole features a creamy yellow squash base topped with a golden, savory cornbread crust. It’s easy to make, crowd-pleasing, and perfect for potlucks, holidays, or weeknight dinners.

Ingredients

Scale
  • 2 lbs yellow squash, sliced thin
  • 1 medium sweet onion, diced
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced (optional)
  • 3/4 cup sour cream (full-fat preferred)
  • 1/4 cup mayonnaise
  • 1 cup shredded cheddar cheese (sharp preferred)
  • 2 large eggs, lightly beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh thyme or parsley, chopped (optional)
  • 2/3 cup cornmeal
  • 1/3 cup all-purpose flour (or gluten-free blend)
  • 1 tsp baking powder
  • 1/2 cup milk (whole or plant-based)
  • 1 large egg
  • 1/4 tsp salt
  • 1/2 cup shredded cheese (Monterey Jack or cheddar)
  • 2 tbsp chopped chives or scallions
  • 2 tbsp melted butter

Instructions

  1. Preheat oven to 375°F (190°C). If using a glass dish, set to 365°F (185°C).
  2. Wash and slice yellow squash thinly (about 1/8-inch). Peel and dice onion. Mince garlic if using.
  3. In a large skillet, melt butter over medium heat. Add squash, onion, and garlic. Sprinkle with a pinch of salt. Sauté until squash is tender and most moisture has evaporated, about 10–12 minutes.
  4. Transfer cooked squash mixture to a large bowl. Stir in sour cream, mayonnaise, shredded cheddar, and beaten eggs. Add salt, black pepper, and herbs if using. Mix until combined.
  5. Grease an 8×8-inch baking dish. Pour squash mixture in and smooth out with a spatula.
  6. In a separate bowl, whisk together cornmeal, flour, baking powder, and salt. In another bowl, whisk egg, milk, and melted butter. Combine wet and dry ingredients, then fold in shredded cheese and chopped chives.
  7. Gently spread cornbread mixture over squash base. Leave a few gaps for steam to escape.
  8. Bake uncovered for 35–40 minutes, until topping is golden brown and a toothpick inserted in the cornbread comes out clean.
  9. Let casserole rest for at least 10 minutes before serving.

Notes

For best results, sauté squash until most moisture evaporates to avoid a watery casserole. Taste and adjust seasoning before adding eggs. Use fresh herbs for extra flavor. The casserole can be made gluten-free or dairy-free with simple swaps. Let it rest before slicing for clean servings. Leftovers can be refrigerated for up to 4 days or frozen for up to 2 months.

Nutrition

Keywords: yellow squash casserole, cornbread topping, southern casserole, comfort food, potluck recipe, easy side dish, vegetarian casserole

Find it online: https://atomicbite.com/creamy-yellow-squash-casserole-recipe-with-easy-savory-cornbread-topping/