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Jiffy Squash Casserole Recipe Jiffy Squash Casserole Recipe

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Jiffy Squash Casserole Recipe

This Jiffy Squash Casserole is a creamy, cheesy delight with tender squash, onions, and a golden crust. Perfect comfort food for any meal, and super easy to whip up!

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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:

  1. Preheat oven to 350°F (175°C).
  2. In a large pot, boil the squash and onion in water until tender. Drain well.
  3. In a large bowl, combine the squash and onion with the cheese, sour cream, jiffy mix, melted butter, and beaten eggs. Mix well.
  4. Pour the mixture into a greased baking dish.
  5. Bake for 45 minutes or until golden brown and set.

What You Will Need for This Casserole

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

Jiffy Squash Casserole Recipe

A quick and easy squash casserole that's perfect for any meal.
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Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Side Dish
Cuisine American
Servings 6 servings
Calories 300 kcal

Equipment

  • Oven
  • Baking Dish
  • Mixing bowl

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.

Nutrition value:

Calories: 300kcalCarbohydrates: 30gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Keywords:

Keyword Casserole, Squash
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.

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