Cheesy Squash, Zucchini, and Corn Casserole Recipe
Cheesy Squash, Zucchini, and Corn Casserole is a flavorful dish featuring tender squash, zucchini, and corn in a creamy, cheesy base. Perfect for a comforting family meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups yellow squash (1/4-inch thick)
- 4 cups zucchini (1/4-inch thick)
- 1 1/2 cups coarsely chopped sweet or yellow onion
- 4 cups chicken broth
- 2 cups cooked corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups coarsely crushed Ritz crackers
Instructions
- Preheat oven to 350°F (175°C).
- Boil squash, zucchini, and onion in chicken broth until tender, about 10 minutes. Drain well.
- Combine cooked vegetables with corn, mayonnaise, sour cream, eggs, melted butter, salt, and pepper in a large bowl.
- Stir in shredded cheese and mix until well combined.
- Transfer mixture to a greased 9x13 inch baking dish.
- Sprinkle crushed Ritz crackers evenly on top.
- Bake in preheated oven for 30-35 minutes, or until golden brown and bubbly.
- Let casserole cool slightly before serving.
Notes
- For a richer flavor, try using a mix of cheddar and mozzarella cheese.
- You can substitute Greek yogurt for sour cream for a tangier taste.
- This casserole can be made a day ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg