Description
A delicious and easy recipe for Corn and Squash Casserole, perfect for any meal.
Ingredients
Scale
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 cup crushed crackers (such as Ritz or saltines)
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the sliced yellow squash and zucchini to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Stir in the corn, salt, black pepper, and dried thyme. Cook for another 2-3 minutes, then remove from heat.
- In a large bowl, combine the sautéed vegetable mixture with the sour cream and half of the cheddar cheese. Mix well.
- Transfer the mixture to a greased 9×13 inch baking dish. Spread it evenly.
- Top the casserole with the remaining cheddar cheese, crushed crackers, and grated Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let it cool for 5-10 minutes before serving.
Notes
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the vegetable mixture.
- Substitute the cheddar cheese with mozzarella or pepper jack for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg