Yellow Squash Corn Casserole
Bright, fresh, and irresistibly comforting, this Yellow Squash Corn Casserole combines the natural sweetness of yellow squash and corn with creamy sour cream, savory cheeses, and a perfectly crisp bread crumb topping. This versatile dish is a celebration of summer flavors, featuring a golden, bubbly finish that pairs beautifully with any main course. With simple ingredients like onions, garlic, and a blend of cheddar and parmesan cheeses, this recipe delivers layers of richness and texture while remaining easy to prepare. Whether you're serving it as a cozy side dish for holiday feasts or a standout addition to a weeknight dinner, this casserole is sure to delight every bite. Ready in under an hour and packed with wholesome vegetables, this recipe is a must-try for fans of easy, family-friendly comfort food.
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Recipe Information
Ingredients
- 4 medium (sliced into rounds) yellow squash
- 1.5 cups (fresh, frozen, or canned and drained) corn kernels
- 1 medium (diced) onion
- 4 tablespoons butter
- 2 cloves (minced) garlic
- 2 large (beaten) eggs
- 1 cup sour cream
- 1 cup (shredded) cheddar cheese
- 1 cup (grated) parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.75 cup bread crumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add the yellow squash and onion, and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional 30 seconds. Remove from heat and let cool slightly.
In a large bowl, whisk together the beaten eggs and sour cream. Stir in the cheddar cheese, parmesan cheese, salt, and black pepper.
Fold the cooked squash mixture and corn kernels into the egg mixture until well combined.
Transfer the mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, mix together the bread crumbs and remaining 2 tablespoons of melted butter. Drizzle with olive oil and stir until the crumbs are lightly coated. Sprinkle the bread crumb mixture evenly over the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let cool for 5 minutes before serving.
Nutrition Facts
Calories |
2773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.3 g | 240% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 5191 mg | 226% | |
| Total Carbohydrate | 187.1 g | 68% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 68.1 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 2113 mg | 163% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3376 mg | 72% | |
*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.
