Cheesy 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
Scale
- 4 cups yellow squash (sliced 1/4-inch thick)
- 4 cups zucchini (sliced 1/4-inch thick)
- 1 1/2 cups coarsely chopped sweet or yellow onion
- 4 cups chicken broth
- 2 cups cooked corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 1/2 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 1/2 cups of shredded sharp cheddar cheese.
- Transfer the mixture to a greased baking dish.
- Sprinkle the remaining 1/2 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: 1/8 of casserole
- Calories: 280
- Sugar: 5g
- Sodium: 620mg