Mid-Summer Corn And Squash Bake
A vibrant summer casserole combining tender squash, sweet corn, and savory mushroom soup, topped with seasoned bread crumbs and Parmesan for a comforting, flavorful dish perfect for family meals.
Ingredients
Instructions
- Cook squash and sliced onion until tender. Drain and mash.
- Fold in beaten eggs, cream of mushroom soup, corn, 1 cup of bread crumbs, salt, and pepper into the mashed vegetables.
- Place the mixture in a greased casserole dish.
- Top with remaining bread crumbs and Parmesan cheese.
- Bake at 350°F for 30 minutes or microwave for 20 minutes until hot and golden.
Tips & Substitutions
For a variation, try adding grated cheese to the mixture for extra flavor. If you don't have cream of mushroom soup, you can substitute with cream of chicken soup or a homemade white sauce. Fresh herbs like parsley or basil can enhance the taste. To keep the squash from being too watery, make sure to drain it well after cooking.
Serving Suggestions
This bake pairs beautifully with a light salad or crusty bread for a complete meal. Consider serving it alongside grilled chicken or fish for added protein. For a vegetarian twist, serve with a side of roasted vegetables. Enjoy it warm, or at room temperature as a delightful summer dish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the microwave on medium power for about 2-3 minutes or until heated through. Alternatively, reheat in the oven at 350°F for about 15-20 minutes until warm and golden.
Nutrition & Diet Analysis (per serving)
Each serving of Mid-Summer Corn And Squash Bake contains roughly 1534 calories, with 29g protein, 250g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (442% of the Daily Value), protein (58% of the Daily Value), and iron (54% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1019mg per serving (44% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen squash instead of fresh?
Yes, you can use frozen squash; just make sure to thaw and drain it well before cooking. Frozen squash may have a slightly different texture but will still work in the recipe.
What can I use instead of eggs for a vegan version?
For a vegan version, you can substitute the eggs with flaxseed meal or chia seeds mixed with water (1 tablespoon of flaxseed meal or chia seeds with 3 tablespoons of water equals one egg). This will help bind the ingredients together.
Can I make this dish ahead of time?
Absolutely! You can prepare the entire dish, cover it, and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it's coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).