If you're searching for a hearty, delicious dish that's perfect for any occasion, look no further than the Cheesy Squash, Zucchini, and Corn Casserole. This savory casserole combines the rich flavors of squash, zucchini, and corn, with a delightful cheesy finish, making it a hit at family dinners, potlucks, or as a comforting side dish. Read on to discover the full recipe and some helpful tips to ensure your casserole turns out perfectly every time.

What is Cheesy Squash, Zucchini, and Corn Casserole?
Cheesy Squash, Zucchini, and Corn Casserole is a comforting, vegetable-packed dish that combines layers of tender squash and zucchini with sweet corn, all enveloped in a rich, cheesy sauce. The casserole is then topped with crunchy Ritz cracker crumbs and baked to golden perfection. This dish brings together the best of summer vegetables, making it a perfect recipe for when you have an abundance of squash and zucchini from your garden.
Ingredients List for Cheesy Squash, Zucchini, and Corn Casserole
To make this delightful casserole, you will need the following ingredients:
- 4 cups yellow squash (sliced ¼-inch thick)
- 4 cups zucchini (sliced ¼-inch thick)
- 1 ½ cups coarsely chopped sweet or yellow onion
- 4 cups chicken broth
- 2 cups cooked corn
- ½ cup mayonnaise
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups coarsely crushed Ritz crackers
Substitutions and Variations
If you'd like to switch things up or accommodate dietary preferences, here are some substitutions and variations you can try:
- Vegetarian Version: Use vegetable broth instead of chicken broth to make this dish vegetarian.
- Low-Fat Option: Substitute the mayonnaise and sour cream with low-fat or Greek yogurt.
- Cheese Variations: Try using different types of cheese like Monterey Jack, Colby, or a blend of cheeses for a different flavor profile.
- Gluten-Free: Use gluten-free crackers in place of Ritz crackers to make the dish gluten-free.
- Add Protein: Add cooked and shredded chicken or crumbled bacon for an added protein boost.
Step-by-Step Cooking Instructions

Now, let’s get into the detailed process of making this delicious casserole.
Step 1: Prepare the Vegetables
Start by slicing the yellow squash and zucchini into ¼-inch thick rounds. Coarsely chop the sweet or yellow onion.
Step 2: Cook the Vegetables
Combine the sliced squash, zucchini, and chopped onion in a large saucepan. Add the chicken broth, ensuring the liquid comes to the top of the vegetables. If necessary, add water to cover. Bring the mixture to a boil, then reduce the heat and let it simmer for 6 to 7 minutes, or until the squash and zucchini are tender.
Step 3: Drain and Add Corn
Once the vegetables are tender, drain them well and add the cooked corn. Set this mixture aside.
Step 4: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease a 2-quart baking dish with butter or non-stick spray.
Step 5: Prepare the Cheesy Mixture
In a large bowl, combine the mayonnaise, sour cream, lightly beaten eggs, melted butter, salt, and pepper. Stir well to combine, then mix in 1 ½ cups of the shredded sharp cheddar cheese.
Step 6: Mix Everything Together
Add the drained squash, zucchini, onion, and corn mixture to the bowl with the cheesy mixture. Stir gently to combine all the ingredients.
Step 7: Assemble the Casserole
Transfer half of the squash mixture into the prepared baking dish, spreading it out evenly. Sprinkle half of the coarsely crushed Ritz crackers over the layer. Top with the remaining squash mixture, followed by the rest of the crushed crackers and the remaining ½ cup of shredded cheddar cheese.
Step 8: Bake
Place the baking dish in the preheated oven and bake for 25 minutes, or until the casserole is bubbly and the top is golden brown.
Common Mistakes to Avoid
To ensure your Cheesy Squash, Zucchini, and Corn Casserole turns out perfectly, avoid these common mistakes:
- Overcooking the Vegetables: Make sure to only simmer the vegetables until tender. Overcooking can result in a mushy texture.
- Skipping the Draining Step: Properly drain the vegetables to prevent the casserole from becoming watery.
- Using Low-Quality Cheese: For the best flavor, use high-quality sharp cheddar cheese. Pre-shredded cheese can contain anti-caking agents that may affect the texture.
Serving and Presentation Tips
When it comes to serving and presenting your Cheesy Squash, Zucchini, and Corn Casserole, here are some tips to make it look as good as it tastes.
How to Serve Cheesy Squash, Zucchini, and Corn Casserole
This casserole is a versatile dish that can be served as a main course or a side dish. Pair it with:
- Grilled or Roasted Meats: Such as chicken, pork, or steak.
- Fresh Salads: A crisp green salad with a light vinaigrette complements the richness of the casserole.
- Bread Rolls: Warm, crusty bread rolls are perfect for sopping up the cheesy goodness.
Presentation Ideas for Cheesy Squash, Zucchini, and Corn Casserole
- Garnish with Fresh Herbs: Sprinkle freshly chopped parsley, chives, or thyme over the top before serving for a pop of color and flavor.
- Individual Servings: For a more elegant presentation, bake the casserole in individual ramekins.
- Serving Platter: Serve the casserole in a beautiful baking dish that can go straight from the oven to the table.
Cheesy Squash, Zucchini, and Corn Casserole Recipe Tips
Here are some additional tips to ensure your casserole is a hit:
- Make Ahead: You can assemble the casserole a day in advance and store it in the refrigerator. When ready to bake, bring it to room temperature and bake as directed.
- Freezing: This casserole can be frozen before baking. Wrap it tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and bake as directed.
- Adjust Seasoning: Taste the mixture before adding the eggs and cheese, and adjust the seasoning as needed. You can add more salt, pepper, or even a pinch of cayenne pepper for a bit of heat.
Frequently Asked Questions (FAQs)
Q: Can I use other vegetables in this casserole?
A: Yes, feel free to add or substitute other vegetables like bell peppers, tomatoes, or even spinach. Just ensure they are cooked to the right tenderness before adding to the mixture.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Q: Can I make this casserole vegan?
A: Yes, use plant-based mayonnaise, sour cream, and cheese. Replace the eggs with a vegan egg substitute and use vegetable broth instead of chicken broth.
Q: What can I use instead of Ritz crackers?
A: You can use any other type of crackers, breadcrumbs, or even crushed potato chips for the topping.
Conclusion
Cheesy Squash, Zucchini, and Corn Casserole is a delightful dish that brings comfort and flavor to any meal. With its rich, cheesy goodness and the perfect blend of vegetables, it's sure to become a favorite in your recipe collection. Whether you're serving it at a family gathering or enjoying it as a weekday meal, this casserole is a crowd-pleaser that's simple to make and absolutely delicious. Give it a try and enjoy the compliments that are sure to follow!
PrintCheesy Squash, Zucchini, and Corn Casserole Recipe:
Indulge in a mouthwatering Cheesy Squash, Zucchini, and Corn Casserole. This recipe features fresh yellow squash, zucchini, and corn combined with a creamy mixture of mayonnaise, sour cream, and eggs, topped with sharp cheddar cheese and crunchy Ritz crackers. Perfect as a side dish or main course, it's a delightful way to enjoy summer vegetables.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups yellow squash (sliced ¼-inch thick)
- 4 cups zucchini (sliced ¼-inch thick)
- 1 ½ cups coarsely chopped sweet or yellow onion
- 4 cups chicken broth
- 2 cups cooked corn
- ½ cup mayonnaise
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 ½ cups coarsely crushed Ritz crackers
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring chicken broth to a boil. Add squash, zucchini, and onion, cooking until tender.
- Drain vegetables and place them in a large mixing bowl.
- Add cooked corn, mayonnaise, sour cream, eggs, melted butter, salt, and pepper to the bowl. Mix well.
- Stir in 1 ½ cups of shredded sharp cheddar cheese.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining ½ cup of cheese and crushed Ritz crackers on top.
- Bake for 30-35 minutes or until the casserole is bubbly and the top is golden brown.
- Let it cool slightly before serving.
Notes
- This casserole can be prepared a day in advance and stored in the refrigerator until ready to bake.
- Feel free to add additional spices or herbs to suit your taste preferences.
Nutrition
- Serving Size: ⅛ of casserole
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
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