Description
This Amazing Corn and Squash Casserole is a delightful side dish that combines the sweetness of corn and the tender texture of yellow squash in a creamy, cheesy base. Topped with a golden breadcrumb crust, this casserole is a comforting addition to any meal.
Ingredients
Scale
Corn and Squash Casserole:
- 2 cups fresh or frozen corn kernels
- 2 cups diced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
For Topping (optional):
- 1/2 cup breadcrumbs
Instructions
- Preheat oven: Preheat oven to 375°F (190°C).
- Saute onions: In a large skillet, melt butter and cook chopped onion until softened.
- Make roux: Stir in flour and cook for 1 minute to form a roux.
- Prepare sauce: Gradually whisk in milk until thickened and smooth.
- Add vegetables: Stir in corn, squash, salt, and pepper.
- Add cheese: Fold in 3/4 cup cheddar cheese.
- Transfer to baking dish: Pour mixture into a 9×13 inch baking dish.
- Add topping: Optionally, top with remaining cheddar cheese and breadcrumbs.
- Bake: Bake for 25-30 minutes until bubbly and golden brown.
- Serve: Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 6g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
Keywords: Corn and Squash Casserole, Side Dish, Vegetarian, Casserole Recipe
