We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. It has great reviews!Īre you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. If you like this recipe, you may also want to try our cheesy bacon yellow squash casserole. This dish would be wonderful for a potluck too. Stir in squash mixture, cheeses, thyme, salt and pepper. Beat egg and sour cream in large bowl until well blended. Stir in zucchini and yellow squash, cooking an additional 4 minutes or until squash is tender. I do think you could also use greek yogurt in the place of the sour cream if you needed to. Heat olive oil in large skillet over medium-high heat. The stuffing mix really adds a wonderful flavor to this dish and you could easily use just regular stuffing mix, too. Squash Cornbread Casserole ingredients needed: You could use zucchini as well or even add both. The stuffing mix is a great addition to this casserole. Sprinkle with half of the cracker crumbs. Transfer half of the squash mixture to prepared baking dish. In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper. Only a few ingredients and make the perfect side dish. Preheat oven to 350 degrees and grease a 2-quart baking dish. If you have extra squash from your garden this delicious squash cornbread casserole is a must make. And once it hits the table, and that first gooey spoonful hits their plates, everyone’s suddenly very thankful for the L train and that “trek to Brooklyn.This easy squash cornbread casserole is one your family will love. The “creamy, cheesy, corn thing,” as my friends call it, is perfect with all the stars of the Thanksgiving show. Add the squash and sugar and stir to combine. Cook, stirring occasionally, until translucent, about 5 minutes. When the butter is foamy, add the onions and 2 teaspoons salt. In a Dutch oven, melt 6 tablespoons of the butter over medium heat. When it's almost show time, bake at 375° degrees until the cheese is melted and bubbling, about 15 minutes. Generously grease a 9- by 13-inch baking dish or similarly-sized shallow casserole dish. The best part is that you can totally prep this the day before-just skip the breadcrumb topping until you're ready for the oven. In a large bowl, mix together the corn, butter, pumpkin puree, eggs, Greek yogurt, cup cheese, cornmeal, green chilies. Now’s the time when I pour it into a baking dish, sprinkle with a half cup of breadcrumbs, about a half a cup of Parm and a handful of chopped herbs (usually a mix of fresh thyme and sage or whatever I have on hand after cooking the turkey). I can’t help but taste test, and if I determine it needs more cheese, YOLO. At this point, the kitchen smells so good, with aromas of sweet corn, spicy peppers, and melted cheese. Season with salt and cracked black pepper. I then add two cans of whole kernel corn (not creamed corn), an entire block of cream cheese, a couple of tablespoons of butter, and a large handful of grated cheddar and Parm, and stir through until it's melty and delicious. I start by sautéing one chopped jalapeño (take out the seeds if you don't want the spice), and two cloves of chopped garlic in a saucepan or small pot (anything with high sides that fits two cans of corn works) until they're fragrant and just starting to soften. Is it absolutely delicious? Something you’ll want to reheat and eat in your PJ’s while binge watching Netflix and nursing a post-Thanksgiving hangover? Hell yes.Įverything you'll need to make "that creamy, cheesy thing." Photo: Laura Murray It’s a corn casserole that’s an easy, unadulterated combo of creamy, salty, and cheesy. But one side dish has become the one that friends ask me to make year after year. I’ve made several versions of the classic green bean casserole-mine now has haricots verts, wild mushrooms, and a Parmesan béchamel-and riffs on my grandma’s stuffing. turkey that ended up being the only thing that fit in my oven (thankfully, my upstairs neighbors let me cook the sides in theirs). Over the years I've squeezed tons of friends and family into my small NYC apartments and tried to master countless recipes for birds, sides, and pies. I moved from Australia to New York back in 2000. Truth be told, I’ve been adopted into the Turkey Day fun. Thanksgiving is without fail my favorite holiday-the parade on TV, friends and family helping out with the cooking, and bottles of wine opened a little too early in the day. This is copywriter Sarah McLellan's "creamy, cheesy corn thing" that's had guests asking for the recipe for over a decade. Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin.
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