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Creamy corn and squash casserole baked golden brown in a rustic dish with herbs on top

delicious corn & squash casserole for cozy dinners


  • Total Time: 55 minutes
  • Yield: 8 servings

Description

A warm and comforting baked casserole combining sweet corn, tender squash, creamy custard, and a crispy topping—perfect for family meals and seasonal gatherings.


Ingredients

  • fresh corn kernels or frozen corn
  • yellow summer squash or zucchini
  • onion
  • garlic
  • milk or cream
  • eggs
  • shredded cheese
  • breadcrumbs or crushed crackers
  • olive oil or butter
  • fresh herbs
  • salt
  • black pepper

  • Instructions

    1. preheat the oven to 375°f (190°c) and grease a 9×13-inch baking dish

    2. slice squash into thin rounds, sprinkle with salt, let sit 15 minutes, then pat dry

    3. in a skillet, heat olive oil or butter and sauté chopped onion and garlic until softened

    4. add squash and corn to the skillet and cook briefly to combine flavors

    5. in a bowl, whisk together eggs, milk or cream, half the cheese, salt, pepper, and chopped herbs

    6. layer the sautéed vegetables in the baking dish, pour the egg mixture over top, and sprinkle with remaining cheese and breadcrumbs

    7. bake for 35 minutes or until the top is golden and the center is set

    8. allow the casserole to rest 5–10 minutes before slicing and serving

    • Prep Time: 20 minutes
    • Cook Time: 35 minutes