Best 5 Corn And Squash Casserole Recipes

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
• Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
• Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
• Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

YELLOW SQUASH AND CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
• Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
• Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

YELLOW SQUASH AND CORN CASSEROLE

Steps:

• In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish. Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth. When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

Steps:

• 1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

ZUCCHINI, SQUASH AND CORN CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13x9-inch baking dish. 4. Melt remaining 2 Tbsp butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup ASiago cheese. Sprinkle over casserole. 5. Bake at 350 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.