Summer Squash Casserole - Master Cookbook Recipe # 326

Name: Summer Squash Casserole - Master Cookbook Recipe # 326
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6-8
Cuisine: Southern
Ingredients: 1 1/2 cups summer squash, cooked and drained; 3 cups Pepperidge Farm cornbread dressing mix; 8 oz. shredded cheddar cheese; 1 can cream of chicken soup; 1/2 cup mayonnaise; 1/2 cup milk; 2 eggs; 1/2 cup onion, chopped; 2 Tbsp bell pepper, chopped; To taste: Paprika (for the top)

This Southern classic is the perfect way to use up fresh summer squash. By using cornbread dressing mix instead of plain crackers, you get a much deeper, savory flavor and a wonderful texture that holds up beautifully. It’s a creamy, cheesy side dish that belongs on every Sunday dinner table.

This is recipe #326 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 1 hr Total time: 1 hr 15 min

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Ingredients

1 1/2 cups summer squash, cooked and drained
3 cups Pepperidge Farm cornbread dressing mix
8 oz. shredded cheddar cheese
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup milk
2 eggs
1/2 cup onion, chopped
2 Tbsp bell pepper, chopped
To taste: Paprika (for the top)

Instructions

Prepare Squash: Cook your squash until tender, then drain it very well. Tip: Pressing out the excess moisture helps keep the casserole from getting watery.
Mix Base: In a large bowl, whisk together the eggs, milk, mayonnaise, and cream of chicken soup until smooth.
Combine: Fold in the cooked squash, chopped onion, bell pepper, shredded cheddar cheese, and the cornbread dressing mix. Stir until everything is thoroughly incorporated.
Assemble: Transfer the mixture into a greased baking dish and spread it out evenly.
Garnish & Bake: Sprinkle the top generously with paprika for color and flavor. Bake at 350°F for approximately one hour, or until the casserole is bubbly and the top is a beautiful golden brown.

Notes

Tammy’s Tips The cornbread dressing mix is the real star here,it absorbs all those creamy flavors and creates a much heartier dish than traditional breadcrumbs. If you're using very young, tender squash, you don't even need to peel them; the skins add a lovely pop of color to the final dish!