Description
A deliciously comforting casserole that combines the sweet taste of corn and the subtle flavor of yellow squash, perfect for any occasion.
Ingredients
Scale
- 2 cups corn (fresh or frozen)
- 2 cups yellow squash (sliced)
- 1 cup onion (chopped)
- 1 cup cheddar cheese (shredded)
- 1 cup milk
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1 tablespoon butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a skillet over medium heat, sauté the chopped onions and sliced squash in a splash of olive oil or a pat of butter until softened, about 5-7 minutes.
- In a large mixing bowl, combine the corn, sautéed squash and onion mixture, shredded cheddar cheese, milk, eggs, breadcrumbs, and a pinch of salt and pepper, stirring until well combined.
- Pour the mixture into a greased casserole dish and dot the top with small pieces of butter. Bake for 45-50 minutes, or until the top is set and golden. Let cool slightly before serving.
Notes
For a gluten-free version, substitute breadcrumbs with crushed cornflakes or gluten-free breadcrumbs. Feel free to add other vegetables for more nutrients.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg