Yellow Squash-Corn Casserole

“This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan.”
READY IN:
1hr 15mins
SERVES:
8-12
YIELD:
1 13X9 in pan
UNITS:
US

Ingredients Nutrition

  • 1 (14 3/4 ounce) can creamed corn
  • 1 (14 3/4 ounce) can yellow squash (do not drain)
  • 2 eggs
  • 1 cup sour cream
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix
  • 12 cup butter (melted)

Directions

  1. Mix all ingredients together. No need to beat.
  2. Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
  3. Bake at 350 degrees for about 60 minutes or until firm.

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