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Cheesy Summer Squash and Corn Casserole

A warm casserole filled with bright summer flavors, perfect for family gatherings or cozy nights at home.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Vegetables and Base
  • 2 medium medium summer squashes, sliced Opt for firm and glossy squashes
  • 1 cup corn kernels (fresh or frozen) Fresh is best, but frozen works too
Binding Ingredients
  • 1 cup shredded cheddar cheese Divided into two portions
  • 1/2 cup milk Use almond milk for a dairy-free option
  • 2 large eggs
Topping Ingredients
  • 1 cup breadcrumbs Whole wheat breadcrumbs for a healthier option
  • 1/2 teaspoon salt Season to taste
  • 1/2 teaspoon black pepper Season to taste
  • 1 tablespoon olive oil Can be replaced with butter for richer flavor
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Grease a baking dish.
  2. In a large bowl, mix the sliced summer squashes with the corn kernels and half of the shredded cheddar cheese.
  3. In another bowl, whisk together the milk, eggs, salt, pepper, garlic powder, and onion powder.
Assembly and Baking
  1. Pour the egg mixture over the squash and corn mixture. Stir gently to combine.
  2. Transfer the mixture to the greased baking dish and spread evenly.
  3. Top with the remaining cheddar cheese and breadcrumbs. Drizzle olive oil over the top.
  4. Bake for 30-35 minutes, or until golden and set in the center.
  5. Let the casserole cool for 5-10 minutes before serving.

Notes

Store in the refrigerator for up to 3-4 days. It freezes well for up to 3 months. Reheat in a skillet or microwave.