Description
This corn and squash casserole combines sweet corn kernels with tender squash and a creamy sauce for a comforting dish. It is easy to make and tastes like a home-cooked meal.
Ingredients
Scale
- 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
- 1/2 cup breadcrumbs (optional, for topping)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in the milk, stirring until the mixture thickens and is smooth.
- Add the corn, squash, salt, and pepper to the skillet. Stir to combine.
- Fold in 3/4 cup of the shredded cheddar cheese.
- Pour the mixture into a 9×13 inch baking dish.
- If desired, sprinkle the remaining 1/4 cup cheddar cheese and breadcrumbs over the top.
- Bake for 25-30 minutes, or until bubbly and lightly golden brown.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, consider adding a pinch of garlic powder or a dash of hot sauce to the creamy mixture.
- You can use a mix of yellow squash and zucchini for varied texture and color.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 300
- Sugar: 8g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg