Print

Cheesy Squash, Zucchini, and Corn Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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