Best 2 Yellow Squash And Corn Casserole Recipes

Yellow squash and corn casserole is a delectable dish that combines the flavors of sweet corn, tender yellow squash, and a creamy sauce. It is a versatile dish that can be served as a main course or a side dish, and it is perfect for potlucks and holiday gatherings. With so many variations, finding the perfect recipe for yellow squash and corn casserole can be challenging. Whether you prefer a classic casserole with a creamy cheese sauce or a healthier version made with fresh vegetables and herbs, there is sure to be a recipe that meets your needs.

Let's cook with our recipes!

YELLOW SQUASH AND CORN CASSEROLE

Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories Side Dish Vegetables Squash Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

Ingredients

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

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.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

YELLOW SQUASH AND CORN CASSEROLE

YELLOW SQUASH AND CORN CASSEROLE image

Categories Vegetable

Yield 4-6 Servings

Number Of Ingredients 9

Ingredients

4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)

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.

Tips:

Fresh is best: For the best flavor, use fresh yellow squash and corn. If using frozen vegetables, thaw them completely before using.
Don't overcook the vegetables: Squash and corn should be tender but still have a bit of a bite to them. Overcooking will make them mushy.
Use a good quality cheese: The cheese is one of the main ingredients in this casserole, so it's important to use a good quality cheese that you enjoy. A sharp cheddar or Monterey Jack cheese works well.
Season to taste: The amount of salt and pepper you add to the casserole will depend on your personal preference. Start with a small amount and add more to taste.
Serve warm: This casserole is best served warm out of the oven. It can be made ahead of time and reheated in the oven or microwave.

Conclusion:

Yellow squash and corn casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It's a great way to use up fresh summer vegetables, and it can be made ahead of time, making it a great option for busy weeknights. With its creamy, cheesy sauce and tender vegetables, this casserole is sure to be a hit with everyone at the table.