This Summer Squash and Corn Casserole is a delightful celebration of summer’s bounty, blending the sweetness of fresh corn with the tender textures of zucchini and yellow squash. Enriched with creamy white cheddar, a tangy mix of sour cream and mayonnaise, and topped with a crispy breadcrumb and Parmesan crust, this casserole is a perfect side dish for any meal, promising to brighten your table with its flavors and colors. Let’s bring this comforting yet refreshing dish to life.
Ingredients:
- Yellow Squash, 1½ lb, thinly sliced, for a soft, sweet base
- Zucchini, 1½ lb, thinly sliced, adding a slight nutty flavor
- Butter, ¼ cup, divided, for sautéing and richness
- Sweet Onion, 2 cups diced, for a caramelized depth
- Garlic Cloves, 2, minced, for a hint of sharpness
- Corn Kernels, 3 cups, fresh off the cob for sweetness and texture
- White Cheddar Cheese, 1½ cups shredded, for creamy, melty goodness
- Sour Cream, ½ cup, adding a tangy richness
- Mayonnaise, ½ cup, for creamy binding
- Eggs, 2, lightly beaten, to help bind the casserole together
- Pepper, 2 tsp, for a spicy kick
- Salt, 1 tsp, to enhance all the flavors
- Fresh Breadcrumbs, 1½ cups, divided, for a crispy topping
- Parmesan Cheese, 1 cup, grated, divided, for a savory, cheesy crust
Instructions:
Preheat your oven to 350°F (175°C) and lightly grease a large casserole dish.
Cook the Squash: In a large skillet over medium heat, melt half of the butter. Add the yellow squash and zucchini, cooking until they are just tender and beginning to brown. Remove from heat and set aside.
Sauté Onions and Garlic: In the same skillet, add the remaining butter and sauté the diced onions until translucent. Add the minced garlic and cook until fragrant, about 1 minute.
Combine the Vegetables: To the skillet, add the cooked squash and zucchini, corn kernels, and mix well.
Prepare the Cheese Mixture: In a large bowl, combine the shredded white cheddar, sour cream, mayonnaise, beaten eggs, 1 teaspoon of salt, and 2 teaspoons of pepper. Stir in half of the breadcrumbs and half of the grated Parmesan cheese.
Mix Everything Together: Add the vegetable mixture to the cheese mixture and stir until well combined. Pour this mixture into the prepared casserole dish.
Create the Topping: Mix the remaining breadcrumbs and Parmesan cheese together. Sprinkle this mixture evenly over the top of the casserole.
Bake: Place the casserole in the preheated oven and bake for about 30-35 minutes, or until the top is golden brown and the casserole is set.
Serve: Let the casserole sit for a few minutes before serving to allow it to firm up slightly.
This Summer Squash and Corn Casserole is a versatile dish that can easily adapt to whatever fresh produce you have on hand. It’s a comforting side that pairs wonderfully with grilled meats or can stand alone as a hearty vegetarian main. The combination of textures and flavors will bring a taste of summer to your table, making it a hit for any occasion. Enjoy the process of creating this dish, and savor the delicious results!
