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–+ servings
Cheesy Squash, Zucchini, and Corn Casserole

Cheesy Squash, Zucchini, and Corn Casserole

A delicious and creamy casserole featuring cheesy squash, zucchini, and corn.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course main dish
Cuisine American
Servings 6 portions
Calories 318 kcal

Equipment

  • large saucepan
  • baking dish
  • Mixing Bowl

Ingredients
  

Vegetables

  • 4 cups yellow squash, sliced ¼-inch thick
  • 4 cups zucchini, sliced ¼-inch thick
  • 1.5 cups coarsely chopped sweet or yellow onion

Liquids

  • 4 cups chicken broth
  • 2 cups cooked corn
  • 0.5 cups mayonnaise
  • 0.5 cups sour cream
  • 2 large eggs, lightly beaten
  • 2 tablespoons salted butter, melted

Seasoning

  • 1 teaspoon salt
  • 0.5 teaspoon pepper

Toppings

  • 2 cups shredded sharp cheddar cheese
  • 1.5 cups coarsely crushed Ritz crackers

Instructions
 

Cooking Instructions

  • Combine squash, zucchini, onion, and chicken broth in a large saucepan. If needed, add some water so that liquid comes to the top of the vegetables. Bring to a boil. Reduce heat and simmer for 6 to 7 minutes, or until squash and zucchini are tender.
  • Drain well and add corn.
  • Preheat oven to 350 degrees and grease a 2-quart baking dish.
  • In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt, and pepper. Mix in 1 ½ cups of the cheese.
  • Add squash mixture and stir to mix.
  • Transfer half of the squash mixture to prepared baking dish. Sprinkle with half of the cracker crumbs.
  • Top with remaining squash mixture, then the rest of the crackers and the cheese.
  • Bake for 25 minutes.

Nutrition

Serving: 1portionCalories: 318kcal
Keyword casserole, Cheesy Squash, comfort food, corn, vegetable casserole, Zucchini
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