A delightful casserole combining the sweetness of squash with the heartiness of cornbread.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture for the casserole.
Cook and mash the yellow squash until smooth.
Cooking the squash until tender makes it easier to mash and incorporate into the mixture.
In a large mixing bowl, combine the mashed squash, cornbread mix, milk, onion powder, sage, and melted butter. Mix well.
Ensure the mixture is well combined for a consistent texture.
Beat the eggs and fold them into the squash mixture.
Folding the eggs gently helps maintain the airiness of the mixture.
Pour the mixture into a greased casserole dish and spread evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 30 minutes or until the top is golden and set.
Check for doneness by inserting a toothpick into the center; it should come out clean.
Let the casserole cool slightly before serving. Enjoy!
Allowing the casserole to cool a bit helps it set and makes serving easier.
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