Easy Old Fashioned Cornbread Squash Dressing Recipe
A true taste of the South, this Easy Old Fashioned Cornbread Squash Dressing is a comforting casserole made with tender yellow squash, sweet onion, and cornbread. Baked until golden, it’s the perfect side dish for Sunday dinners, potlucks, or holiday gatherings.
Servings: 8 people
Calories: 126kcal
Ingredients
- 1 cake of Cornbread about 8 cups, crumbled
- 3 medium/large Yellow Summer Squash quartered and sliced, about 5–6 cups
- 1 cup sweet Onion diced
- 1 cup Bell Pepper any color, diced
- 1 cup Celery diced
- 4 tablespoons Butter divided
- 1 10.5-ounce can Cream of Chicken condensed soup (undiluted)
- 1 cup Milk
- 1 large Egg beaten
- ¾ teaspoon Kosher Salt or to taste
- ½ teaspoon Cracked Black Pepper or to taste
Instructions
- Preheat oven to 350°F
Prepare the Cornbread
- Crumble the baked cornbread into a large mixing bowl and set aside.
Cook the Vegetables
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the diced onion, bell pepper, and celery.
- Sauté until the vegetables are tender, about 8–10 minutes. Transfer to the mixing bowl with the cornbread.
- Add the remaining butter to the skillet; sauté the sliced squash until fork tender, about 8 minutes, the transfer to the cornbread mixture.
Combine Ingredients
- Stir in the cream of chicken soup, milk, beaten egg, salt, and black pepper.
- Mix well until everything is evenly combined.
Assemble the Casserole
- Lightly spray a 9x13-inch baking dish with cooking spray.
- Spread the squash dressing mixture evenly into the prepared dish.
Bake
- Bake uncovered for 40–45 minutes, or until the top is golden brown and the casserole is set.
Serve
- Let rest for a few minutes before serving. Enjoy warm with your favorite main dish or as a simple meal!
Recommended Products
Notes
For more helpful tips, step photos, and serving suggestions, be sure to check out the full post above the recipe card.
This recipe is naturally vegetarian when made with a cream of mushroom or celery soup instead of cream of chicken.
Gluten-Free Option: Use a gluten-free cornbread and verify that your soup is labeled gluten-free.
Serving Suggestion: This dish pairs beautifully with roasted turkey, baked ham, fried chicken, or a pot of Southern-style greens.
Make Ahead Tip: Assemble the casserole up to a day in advance, cover, and refrigerate. Bake just before serving for best flavor and texture.
Nutrition
Serving: 1heaping cup | Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 342mg | Potassium: 355mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1054IU | Vitamin C: 38mg | Calcium: 74mg | Iron: 1mg