Description
Delicious Corn and Squash Casserole is a heartwarming dish that brings together the sweetness of fresh corn and the tender texture of squash. Baked to golden perfection, this vibrant casserole offers a delightful blend of flavors that will brighten any meal. It’s not just easy to prepare; it’s also versatile enough to serve as a side or a vegetarian main course, making it perfect for family gatherings or cozy dinners at home.
Ingredients
Scale
- 2 cups fresh corn kernels (or 1 cup frozen)
- 2 cups zucchini or yellow squash, diced
- 3 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1 cup panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- In a skillet, melt butter over medium heat. Sauté onions until translucent, about 3 minutes. Add diced squash and cook until slightly tender.
- In a mixing bowl, combine corn, sautéed vegetables, beaten eggs, cheese, breadcrumbs, salt, and pepper. Mix well.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes until golden brown and bubbly. Let cool slightly before serving.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 265
- Sugar: 4g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 150mg
Keywords: - Feel free to swap out vegetables like bell peppers or add spices for extra flavor. - For a crispy top, broil for the last few minutes of baking. - Leftovers can be stored in an airtight container in the fridge for up to three days.