Nana's Squash Casserole
Description
My grandmother's cornbread squash casserole is a cheesy side dish that's eagerly anticipated, especially around the holidays!
Ingredients
•
cooking spray with flour
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2 cups chopped yellow squash
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3 cups crumbled prepared cornbread
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1/2 (23 ounce) can condensed cream of chicken soup
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1 cup shredded Cheddar cheese, divided
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1/2 cup chopped onion
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1/2 cup chopped celery
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1/2 cup margarine, softened
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1 large egg
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1 tablespoon white sugar
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1 teaspoon dried sage
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1/2 teaspoon salt
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1 pinch ground black pepper
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a medium baking dish with floured cooking spray.
2
Place squash in a pot with enough water to cover; bring to a boil. Cook until tender, about 5 minutes.
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.
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.