This is by far my favorite squash casserole, it’s all smiles and happy belly! I could eat squash everyday and enjoy it every bite but you add a few ingredients and boom magic has been made. I know you will love it too and I hope you will give it a try. This brings me back to my mom’s and grandma’s kitchen, all smiles, love and warmth. 

Ingredients:

1 pan of White Lily buttermilk cornbread crumbled 
Recipe for cornbread is on the back of White Lilly bag. 

1 1/ lbs of squash, washed and cut into rounds

1 large onion chopped

1 16 ounces of sour cream

1 can of cream of mushroom soup

8 ounces of extra sharp shredded cheese

Directions:

Make a pan of cornbread and crumble well. 

Set oven to 350°. 

Put in a large mixing bowl.

Cut up squash and onions. Cook in pan until softened and done. 

Pour over cornbread and mix together. Now add a can of soup, sour cream, and cheese to the squash and cornbread mixture and stir well. 

Place in a 9 X 13 greased casserole dish and bake at 35 to 45 minutes, depending on the oven. 

Let cool for 5 to 10 minutes and serve.

Happy Baking 😊

Kelli B