Corny Yellow Squash Casserole
Brighten up your dinner table with this Corny Yellow Squash Casserole, a comforting blend of vibrant vegetables and rich, cheesy goodness. This recipe combines tender slices of yellow squash, sweet corn, and a savory sour cream and cheddar cheese mixture, all baked under a golden, buttery bread crumb and Parmesan topping. Perfect as a crowd-pleasing side dish or a standout vegetarian main, this casserole is a balance of creamy, crunchy, and hearty textures. With just 20 minutes of prep time, it's an easy dish to make ahead or whip up for a weeknight dinner. Whether you're looking to highlight seasonal produce or elevate your holiday spread, this flavorful casserole delivers the ultimate in cozy, homestyle cooking.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium yellow squash
- 1.5 cups sweet corn kernels
- 1 small, chopped onion
- 2 cloves, minced garlic
- 4 tablespoons unsalted butter
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream
- 2 large eggs
- 1 cup bread crumbs
- 0.25 cup, grated parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Thinly slice the yellow squash into rounds and set aside.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, cooking until softened, about 3-4 minutes.
Add the sliced yellow squash and cook for 5-7 minutes until it begins to soften. Stir in the sweet corn and remove from heat.
In a medium mixing bowl, whisk together the sour cream, eggs, salt, black pepper, and paprika. Fold in the shredded cheddar cheese.
Combine the sour cream mixture with the cooked squash and corn, stirring gently to evenly coat the vegetables.
Transfer the squash and corn mixture into the prepared casserole dish, spreading it out evenly.
In a small bowl, mix the bread crumbs, grated parmesan cheese, olive oil, and remaining 2 tablespoons of melted butter until the crumbs are evenly coated.
Sprinkle the bread crumb mixture evenly over the top of the casserole.
Bake uncovered in the preheated oven for 35-40 minutes, or until the topping is golden brown and crispy.
Remove from the oven and let the casserole rest for 5 minutes before serving. Enjoy your Corny Yellow Squash Casserole!
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 107.4 g | 537% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 815 mg | 272% | |
| Sodium | 4776 mg | 208% | |
| Total Carbohydrate | 203.0 g | 74% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 71.4 g | ||
| Protein | 105.4 g | 211% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2229 mg | 171% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 3201 mg | 68% | |
*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.
