Description
This easy corn and squash casserole recipe is a delightful blend of sweet corn kernels and tender squash baked in a creamy sauce. It’s a comforting side dish perfect for any occasion.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 3 cups cubed yellow squash (about 1.5 lbs)
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/2 cup crushed buttery crackers (like Ritz)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the corn kernels and cubed squash.
- In a separate bowl, whisk together the condensed cream of mushroom soup, sour cream, and milk until smooth.
- Pour the creamy mixture over the corn and squash and stir to combine.
- Stir in the grated Parmesan cheese.
- Pour the mixture into a greased 8×8 inch baking dish.
- Drizzle the melted butter evenly over the top.
- Sprinkle the crushed buttery crackers over the butter.
- Bake for 30-40 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let it stand for a few minutes before serving.
Notes
- You can use fresh or frozen corn for this recipe. If using frozen, do not thaw.
- Ensure your squash is cut into uniform cubes for even cooking.
- For a richer flavor, you can add a pinch of nutmeg to the cream sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: Approximately 250-300
- Sugar: Approximately 8-10g
- Sodium: Approximately 400-500mg
- Fat: Approximately 15-20g
- Saturated Fat: Approximately 8-10g
- Unsaturated Fat: Approximately 7-10g
- Trans Fat: Less than 1g
- Carbohydrates: Approximately 25-30g
- Fiber: Approximately 3-4g
- Protein: Approximately 5-7g
- Cholesterol: Approximately 30-40mg