Fall Squash Casserole #QuickFixCasseroles


It’s officially fall and it’s been craziness around here!  Fall brings football season, cooler weather, and of course all the kids are back in school.  Fall is one of my favorite season, but it’s also the busiest time of year.  I love to cook good hearty meals when the weather gets cooler.  So, let me ask you….What comes to your mind when you think of a quick, easy, and filling meal???  CASSEROLES!!!!

My husband is a self-professed casserole addict.  He loves anything mixed together with cheese or crackers on top.  For real.  He needs to go to some sort of casserole anonymous group.

I also work full-time, so I don’t have a lot of time in the evening to spend in the kitchen.  Casseroles are great because you can plan ahead and even freeze them if you need to.  I wanted to share with you one of my favorite casseroles for fall.  It’s warm, hearty, and SO GOOD.  You can make this ahead and it reheats really well.

Here is the recipe I use to make squash casserole:


8-9 cups yellow squash (sliced)
1 1/2 cups yellow onion (chopped)
1 Box Jiffy corn muffin mix (prepare as directed)
3/4 cup of butter (I used Country Crock for this recipe) Country Crock has 0g trans fat per serving, no partially hydrogenated oils, no cholesterol, & 70% less fat than butter per serving.
8 ounces cheddar cheese
3 cubes of chicken bouillon
1 teaspoon garlic (minced)
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme


Prepare Jiffy Mix as directed, set aside to cool. Place yellow squash in a large saucepan and add water. Cook on medium low heat just until tender, remove from heat. Drain squash. On medium temperature place all of the butter in large saucepan and saute the onions until the onions turn clear, add salt, pepper, thyme, and parsley . Add chicken bouillon cubes and garlic to onions, stir. Add drained squash and cheese, stir. Crumble corn bread in squash and mix well.

Place squash mixture in a 13″x11″ baking pan that has been sprayed with a non stick spray. Cover casserole and place in a preheated oven at 350 degrees. Bake for 50 – 60 minutes. Remove cover the last 20 minutes of baking time.

1.Diced SquashD7K_4342

2.  Boil squash until tenderD7K_4350

3.  Saute onions with Country Crock butter & add seasonings
D7K_43534.  Mix cornbread, cheese, onion/butter mixture, and squash together

D7K_4359IT’S DONE 🙂

Yummy.  Filling.  Cheesy.

Squash casserole goodness.


Check out more fall casserole recipes at the Country Crock Facebook Page & at Country Crock Pinterest

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.



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