Description
A simple, creamy baked casserole featuring sweet corn and yellow squash, perfect as a side dish.
Ingredients
Scale
- 2 cups yellow squash, sliced
- 1 (15 ounce) can whole kernel corn, drained
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 1/4 cup all-purpose flour
- 1/4 cup butter, melted, plus extra for greasing
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs (optional topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking dish with butter.
- In a large bowl, combine the sliced yellow squash and drained corn.
- In a separate medium bowl, whisk together the milk, sour cream, eggs, flour, melted butter, salt, and pepper until smooth.
- Pour the wet mixture over the corn and squash. Stir gently to coat all the vegetables.
- Fold in the shredded cheddar cheese.
- Pour the mixture into the prepared baking dish.
- If using, sprinkle the breadcrumbs evenly over the top.
- Bake for 35 to 40 minutes, or until the casserole is set and the top is lightly golden brown.
- Let the casserole cool for 5 minutes before serving.
Notes
- For a richer flavor, substitute half of the yellow squash with zucchini or butternut squash.
- If you prefer a crispier topping, mix the breadcrumbs with 1 tablespoon of melted butter before sprinkling.
- This casserole reheats well in the microwave or oven. Cover loosely with foil when reheating in the oven.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 7
- Sodium: 350
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 9
- Cholesterol: 65