Cornbread Squash Casserole Recipe

Name: Cornbread Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb yellow squash, sliced and quartered; 1 large onion, chopped; 2 garlic cloves, minced; 1 tablespoon aged balsamic vinegar; 1 teaspoon powdered Worcestershire sauce; 1/4 cup butter, melted; 1/4 cup cream; 3 eggs, beaten; 1 tablespoon sugar; 3/4 cup cornbread, crumbled; 1 cup finely grated parmesan cheese; 1 cup grated extra-sharp cheddar cheese; 1/4 teaspoon pepper; 16 butter flavored crackers, crumbled; 3 tablespoons butter, melted

Servings: persons

1 lb yellow squash, sliced and quartered
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon aged balsamic vinegar
1 teaspoon powdered Worcestershire sauce
1/4 cup butter, melted
1/4 cup cream
3 eggs, beaten
1 tablespoon sugar
3/4 cup cornbread, crumbled
1 cup finely grated parmesan cheese
1 cup grated extra-sharp cheddar cheese
1/4 teaspoon pepper
16 butter flavored crackers, crumbled
3 tablespoons butter, melted

1
Preheat oven to 350 degrees.
2
In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
3
Drain excess liquid off into a large pan and reduce it over low heat.
4
Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
5
Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
6
Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
7
Spread into a 9 x 13 casserole dish.
8
Toss crackers with melted butter until well coated and spread across top of casserole.
9
Place in oven and bake 40 minutes or until done.

3564

kcal

Calories

374

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 lb yellow squash, sliced and quartered, 1 large onion, chopped, 2 garlic cloves, minced, 1 tablespoon aged balsamic vinegar, and more.

Yes, Cornbread Squash Casserole falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornbread Squash Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions