Corn Squash Casserole
A delightful blend of sweet corn and tender yellow squash, this casserole is perfect for busy weeknights or special gatherings.
Ingredients
Main Ingredients
- 2 cups corn kernels Can use fresh or frozen corn.
- 2 cups diced yellow squash Cut into small cubes.
- 1 cup shredded cheddar cheese Can substitute with mozzarella or pepper jack.
- ½ cup milk
- 2 large eggs
- ½ cup breadcrumbs Panko breadcrumbs can be used for crunchier topping.
- 1 tablespoon butter To be dotted on top.
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the corn, yellow squash, cheese, milk, eggs, salt, and pepper.
- Mix well until all ingredients are combined.
- Pour the mixture into a greased baking dish.
- Sprinkle breadcrumbs on top and dot with butter.
Baking
- Bake for 30-35 minutes, or until golden brown.
- Let it cool for a few minutes before serving.
Notes
Pairs well with a fresh salad or grilled meats. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.