Squash-Corn Casserole
A comforting casserole combining tender squash, sweet corn, and a creamy, cheesy sauce, perfect for family dinners or holiday side dishes with a golden topping.
Ingredients
Instructions
- Dice the squash and put in a large mixing bowl.
- Add the drained can of corn, chopped shallot, beaten eggs, and cream cheese.
- Mix well and pour into a buttered baking dish.
- Make a white sauce by melting butter in a saucepan.
- Add flour and cook until bubbly, stirring frequently about 1 minute.
- Add milk, salt, and pepper, and cook until thickened.
- Pour the sauce over the squash mixture and gently mix.
- Optional: top the casserole with buttered bread crumbs and a light sprinkle of pepper.
- Bake at 350 degrees Fahrenheit until bubbly, about 30-45 minutes.
Tips & Substitutions
For a creamier texture, consider adding a bit of sour cream in place of some of the cream cheese. You can also substitute zucchini for the yellow squash if desired. If you want to enhance the flavor, try adding some herbs like thyme or basil. For a gluten-free option, use cornstarch instead of flour in the white sauce.
Serving Suggestions
This casserole pairs wonderfully with a fresh green salad or crusty bread for a complete meal. It also makes a great side dish alongside grilled meats or roasted vegetables. For a heartier option, serve it with a side of Broccoli Or Spinach Casserole to create a delightful vegetarian spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350 degrees Fahrenheit for about 20 minutes or until heated through. If the top gets too brown, cover with foil while reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Squash-Corn Casserole contains roughly 312 calories, with 9g protein, 71g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (197% of the Daily Value) and vitamin C (62% of the Daily Value), and a good source of protein and iron. It also contributes 55g of dietary fiber toward your daily target.
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 make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it completely, cover it tightly with plastic wrap, and store it in the refrigerator. When ready to bake, simply remove the wrap and bake according to the recipe instructions, adding a few extra minutes if needed.
What can I substitute for corn in this recipe?
If you're looking for a substitute for corn, consider using cooked peas or diced bell peppers for a different flavor and texture. Both options will complement the squash nicely while adding a pop of color to the casserole.
Is this casserole suitable for freezing?
Yes, this casserole can be frozen. It's best to freeze it before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When you're ready to bake, thaw it in the refrigerator overnight before baking as directed. It can be frozen for up to 2 months.
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).