Yellow Squash And Corn Casserole
A hearty casserole blending tender yellow squash, sweet corn, and flavorful onions, baked to perfection with a crispy cracker topping—perfect for family dinners or potlucks.
Ingredients
Instructions
- Cook the diced yellow squash until tender, then drain.
- Brown the chopped onion and green pepper in 2 tablespoons of butter.
- Combine the cooked onion, green pepper, squash, and corn in a mixing bowl.
- Add the beaten egg, melted butter, salt, and pepper to the mixture and stir well.
- Pour the mixture into a buttered baking dish.
- Sprinkle the top with buttered cracker crumbs.
- Bake at 350°F for one hour or until the casserole is firm.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or substituting half of the yellow squash with zucchini. If you're looking to lighten the dish, you can replace butter with olive oil. Make sure to drain the squash thoroughly to avoid a watery casserole. A dash of cayenne pepper can add a nice kick to balance the sweetness of the corn.
Serving Suggestions
This casserole pairs beautifully with grilled chicken or fish for a complete meal. Serve alongside a fresh garden salad or some crusty bread to balance the flavors. It also makes an excellent side dish for barbecue gatherings or potlucks, complementing a variety of American recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven preheated to 350°F for about 20 minutes, or until heated through. You can also microwave portions on medium heat, covering them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Yellow Squash And Corn Casserole contains roughly 468 calories, with 7g protein, 85g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (37% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1133mg per serving (49% 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 fresh?
Yes, frozen corn works well in this recipe. Just be sure to thaw and drain it before adding it to the mixture to prevent excess moisture. This can save time and still provide great flavor.
Is there a vegetarian version of this dish?
This recipe is already vegetarian, but you can enhance it by adding diced tomatoes or spinach for extra nutrition and flavor. Just make sure to adjust the cooking time if you add ingredients that require longer cooking.
Can I prepare this dish in advance?
Absolutely! You can assemble the casserole a day ahead, cover it tightly, and store it in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking 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).