Colorful Corn Veggie Casserole
Brighten up your mealtime with this Colorful Corn Veggie Casserole, a vibrant and creamy dish that’s as delicious as it is visually stunning. Packed with a medley of fresh vegetables like sweet corn, zucchini, red bell peppers, and grated carrots, this casserole is a celebration of wholesome flavors and textures. A creamy blend of sour cream, cream cheese, and shredded cheddar adds a luscious richness, while a golden breadcrumb crust infused with paprika and garlic powder delivers the perfect crunch. Ready in just an hour, this vegetable-forward casserole is ideal as a hearty main dish or a standout side, complete with a garnish of fresh parsley for a pop of flavor. Perfect for gatherings or weeknight dinners, this veggie casserole is sure to impress!
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Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh, frozen, or canned)
- 1 medium zucchini, diced
- 1 medium red bell pepper, diced
- 1 large carrot, grated
- 1 small red onion, finely chopped
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 1 cup sour cream
- 2 eggs, lightly beaten
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or non-stick cooking spray.
In a large mixing bowl, combine the sweet corn kernels, diced zucchini, red bell pepper, grated carrot, and chopped red onion.
In a separate bowl, mix together the softened cream cheese, sour cream, lightly beaten eggs, garlic powder, paprika, salt, and black pepper until smooth.
Pour the cream cheese mixture over the vegetables and stir until everything is evenly coated.
Fold in 3/4 cup of the shredded cheddar cheese, reserving 1/4 cup for later. Mix well.
Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil and mix thoroughly. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Sprinkle the reserved 1/4 cup of shredded cheddar cheese on top of the breadcrumbs.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbling and the top is golden brown.
Remove from the oven and let the casserole cool for 5-10 minutes. Garnish with fresh parsley before serving.
Serve warm as a main dish or a side dish. Enjoy the colorful medley of flavors!
Nutrition Facts
Calories |
2276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 734 mg | 245% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 178.1 g | 65% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 66.1 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1440 mg | 111% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2655 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
