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.
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
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 😊