Scalloped Corn And Squash
Creamy and comforting, this scalloped corn and squash dish features tender summer squash layered with cheesy, custard-like corn mixture, perfect for family dinners or holiday gatherings.
Ingredients
Instructions
- Put half the sliced summer squash in a buttered 1 1/2-quart casserole.
- Heat the cream-style corn and milk together. Gradually add the mixture to a slightly beaten egg with salt.
- Pour half of the corn mixture over the squash in the casserole.
- Sprinkle with half of the cheese and crumbs, then dot with half of the margarine.
- Add the remaining squash on top, followed by the rest of the corn mixture.
- Sprinkle with the remaining cheese and crumbs, then dot with the remaining margarine.
- Bake in a preheated oven at 375°F for 30 to 40 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider using a mix of summer squash and zucchini. If you're looking for a creamier texture, substitute half of the milk with sour cream or Greek yogurt. You can also switch out the margarine for butter for a richer taste. Feel free to experiment with different cheeses such as cheddar or Monterey Jack to suit your preference.
Serving Suggestions
Serve this scalloped corn and squash as a delightful side dish to accompany grilled meats or roasted chicken. It pairs beautifully with American recipes like baked ham or a fresh salad. For a complete meal, consider adding a crusty bread or a light soup. This dish also works well for potlucks or family gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the scalloped corn and squash in an oven-safe dish and cover with foil. Warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This dish can also be reheated in the microwave for quick servings.
Nutrition & Diet Analysis (per serving)
Each serving of Scalloped Corn And Squash contains roughly 597 calories, with 6g protein, 74g carbohydrates, and 31g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1337mg per serving (58% 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 corn instead of cream-style corn?
Yes, you can use frozen corn, but keep in mind that it won't have the same creamy texture. To mimic cream-style corn, blend the cooked corn with a little milk to achieve a smoother consistency before adding it to the recipe.
What can I substitute for margarine?
Butter is a great substitute for margarine, providing a richer flavor. You can also use olive oil or coconut oil if you prefer a dairy-free option. Just be mindful that the flavor profile may change slightly depending on the fat used.
Is it possible to make this dish vegan?
Absolutely! To make this dish vegan, use plant-based milk, a vegan butter substitute, and replace the egg with a flaxseed meal or a commercial egg replacer. You can also use a dairy-free cheese for topping to keep it in line with vegetarian recipes.
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).