Description
A comforting and delicious Corn and Squash Casserole that combines fresh vegetables and cheese for a delightful dish.
Ingredients
Scale
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 1 cup shredded cheddar cheese
- 1 cup milk
- 2 large eggs
- 1 cup breadcrumbs
- 3 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the sliced yellow squash and zucchini to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender. Remove from heat.
- In a large bowl, combine the corn, sautéed vegetables, shredded cheddar cheese, milk, eggs, salt, black pepper, garlic powder, and paprika. Mix well until all ingredients are evenly combined.
- Pour the mixture into the prepared baking dish. In a small bowl, combine the breadcrumbs with the remaining melted butter, then sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown. Let it cool for 5 minutes before serving.
Notes
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Substitute the cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg