(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Jiffy Squash Casserole is a comforting, easy-to-make dish that brings together the creamy goodness of sour cream and cheddar cheese with the sweetness of yellow squash. Perfect for family gatherings or a cozy dinner at home, this recipe uses jiffy corn muffin mix to add a delightful texture. Let's get cooking!
The name of the recipe: Jiffy Squash Casserole Recipe
Ingredients:
- 4 cups sliced yellow squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 box jiffy corn muffin mix
- 1 stick butter, melted
- 2 large eggs, beaten
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil the squash and onion in water until tender. Drain well.
- In a large bowl, combine the squash and onion with the cheese, sour cream, jiffy mix, melted butter, and beaten eggs. Mix well.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until golden brown and set.
What You Will Need for This Casserole
Read more: Peanut Butter Jiffy Cornbread Recipe
What you will need to make jiffy squash casserole
- Yellow squash: Adds a tender texture and mild flavor, making the casserole hearty and delicious.
- Onion: Provides a savory depth and slight sweetness, balancing the flavors.
- Cheddar cheese: Melts into a creamy, rich layer, enhancing the overall taste.
- Sour cream: Adds tanginess and creaminess, making the casserole moist and flavorful.
- Jiffy corn muffin mix: Gives a slightly sweet, cornbread-like texture, binding the ingredients together.
- Butter: Adds richness and helps achieve a golden, crispy top.
- Eggs: Bind the ingredients, giving structure and a fluffy texture to the casserole.
Tools and Instruments Required
What tools/instruments will be needed to make jiffy squash casserole recipe
- Large pot: Boil squash and onion until tender, ensuring even cooking.
- Mixing bowl: Combine all ingredients thoroughly for a consistent mixture.
- Baking dish: Holds the casserole mixture while baking to golden perfection.
- Colander: Drain boiled squash and onion to remove excess water.
- Wooden spoon: Mix ingredients without damaging the bowl or overworking the mixture.
Jiffy Squash Casserole Recipe
A quick and easy squash casserole that's perfect for any meal.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 4 cups sliced yellow squash
- 1 cup chopped onion
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 box Jiffy corn muffin mix
- 1 stick butter, melted
- 2 large eggs, beaten
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, boil the squash and onion in water until tender. Drain well.
- In a large bowl, combine the squash and onion with the cheese, sour cream, Jiffy mix, melted butter, and beaten eggs. Mix well.
- Pour the mixture into a greased baking dish.
- Bake for 45 minutes or until golden brown and set.
Notes:
For a bit of crunch, you can add a topping of crushed crackers or breadcrumbs before baking.
Read more: Cabbage and Squash Casserole Recipe
Nutrition value:
Calories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Pour into a greased baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Pour into a freezer-safe baking dish.
- Cover tightly with plastic wrap and then foil.
- Label with the date.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from fridge and let sit at room temperature for 30 minutes.
- Bake as directed.
Using jiffy corn muffin mix in this casserole adds a slightly sweet flavor that balances the savory squash and cheddar cheese.
Frequently Asked Questions
FAQ:
Can I use a different type of squash?
Yes, zucchini works well too.
Can I make this casserole ahead of time?
Absolutely, prepare it and refrigerate for up to 24 hours before baking.
Can I freeze leftovers?
Yes, freeze in an airtight container for up to 3 months.
Can I add meat to this recipe?
Sure, cooked sausage or bacon makes a great addition.
Can I use a different type of cheese?
Definitely, try mozzarella or pepper jack for a twist.
0 thoughts on “Jiffy Squash Casserole Recipe”