I stole this recipe for Zucchini, Squash & Corn Casserole from plainchicken.com. This tasty vegetable casserole can be made the day before for easier meal planning. Sliced green zucchini and yellow squash are cooked in a skillet with chopped onions and garlic. Then the cooked vegetables are mixed with corn, cheese, sour cream, mayonnaise, eggs, seasoning, breadcrumbs and Parmesan cheese. Everything is spread into a baking pan. Additional breadcrumbs and Parmesan cheese are sprinkled on top before baking. Another great zucchini and squash recipe!
Preheat oven to 350 F. Lightly spray 9×13 pan with cooking spray. Melt 2 tbsp butter in a skillet over medium-high heat. Thinly slice 1 ½ lb yellow squash and 1 ½ lb zucchini. Add to the skillet with 2 cups diced onions.
Sauté for 10 minutes, or until tender. Add 2 minced cloves of garlic and cook additional 2 minutes. Remove from heat. In a large bowl stir together 3 cups corn, 1 ½ cups shredded white cheddar cheese, ½ cup sour cream, ½ cup mayonnaise, 2 beaten eggs, 2 tsp salt and 1 tsp pepper.
Next add the cooked vegetables with ½ cup breadcrumbs and ½ cup Parmesan cheese.
Finally, spread mixture into prepared pan.
In a small bowl melt 2 tbsp butter then add in ½ cup breadcrumbs and ½ cup Parmesan cheese.
Next, sprinkle breadcrumb mixture over the casserole.
Bake uncovered 45 to 50 minutes.
Serve warm.
If you liked the Zucchini, Squash & Corn Casserole you can try other zucchini recipes like Garlic Parmesan Zucchini Casserole or Parmesan Roasted Zucchini.
Zucchini, Squash & Corn Casserole
Ingredients
- 1 ½ lb yellow squash thinly sliced
- 1 ½ lb zucchini thinly sliced
- ¼ cup butter divided
- 2 cups diced sweet onion
- 2 garlic cloves minced
- 3 cups corn kernels
- 1 ½ cups shredded white cheddar cheese
- ½ cup sour cream
- ½ cup mayonnaise
- 2 eggs lightly beaten
- 2 tsp pepper
- 1 tsp salt
- 1 ½ cups soft bread crumbs divided
- 1 cup grated Parmesan cheese divided
Instructions
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Preheat oven to 350 F. Lightly spray 9×13 pan with cooking spray.
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Melt 2 tbsp butter in a skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
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Add garlic and cook additional 2 minutes. Remove from heat.
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Stir together cooked zucchini, squash, onions, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in ½ cup breadcrumbs and ½ cup Parmesan cheese.
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Spread mixture into prepared pan.
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Melt remaining butter (2 tbsp). Combine with remaining breadcrumbs and Parmesan cheese. Sprinkle over casserole.
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Bake uncovered 45 to 50 minutes.
Recipe Notes
Can make ahead and refrigerate overnight.