Description
A delightful casserole blending sweet corn kernels with tender squash in a creamy, comforting sauce. Perfect for any meal.
Ingredients
Scale
- 1 pound yellow squash, thinly sliced
- 1 pound zucchini, thinly sliced
- 1 onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup sour cream
- 1 can (15 ounces) sweet corn, drained
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, sauté the onion in butter until softened.
- Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and sour cream until smooth.
- Bring the sauce to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Stir in the drained corn, salt, and pepper.
- Add the sliced squash and zucchini to the skillet and stir to coat with the sauce.
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with shredded cheddar cheese and bread crumbs.
- Bake for 30-35 minutes, or until bubbly and the topping is golden brown.
- Let it rest for a few minutes before serving.
Notes
- For a richer flavor, you can add a pinch of nutmeg to the sauce.
- Feel free to add other vegetables like bell peppers or mushrooms.
- If you prefer a crispier topping, increase the baking time slightly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 40mg