Cornbread, butter, cheese top this Squash Casserole

This take on squash casserole tops the dish with crumbled day-old cornbread tossed in brown butter and cheddar cheese for a rich, yet homey flavor.

Squash Casserole

3 medium yellow squash, sliced ¼-inch thick 1 teaspoon kosher salt

2 cups crumbled day-old cornbread

¼ cup butter, melted, divided use

1 medium yellow onion, thinly sliced

¼ cup diced celery

¼ cup sour cream

1½ cups shredded cheddar cheese, divided use

Ground black pepper

In a large colander set over a bowl, toss the sliced squash with 1 teaspoon salt. Set aside for 15 to 30 minutes.

Heat oven to 400 degrees.

Place the crumbled cornbread in a bowl.

In a small skillet, melt 2 tablespoons the butter over medium-low heat. Continue cooking, being careful not to let it burn, until butter is golden brown and smells nutty. Pour the butter over the cornbread crumbles and stir to combine; set aside.

In the same skillet used to melt the butter, melt the remaining 2 tablespoons butter and saute the onions and celery until tender.

Transfer the squash to a large mixing bowl and add the sauteed onions and celery, the sour cream, half of the cheese and half of the butter-coated cornbread. Season generously with ground black pepper. Mix well.

Transfer mixture to a large gratin dish or cast-iron skillet. Top with the remaining cheese and buttered cornbread crumbs. Bake 45 minutes, or until the squash is tender and the top is crisp.

Makes 4 to 6 servings.