Squash And Corn Casserole Recipes

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YELLOW SQUASH AND CORN CASSEROLE



Yellow Squash and Corn Casserole image

Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!

Provided by JULIAJOHNSON

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 55m

Yield 6

Number Of Ingredients 10

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  • Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
  • Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 193.7 calories, Carbohydrate 13.9 g, Cholesterol 65.7 mg, Fat 13.6 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 227.5 mg, Sugar 4.9 g

SQUASH AND CORN CASSEROLE



Squash and Corn Casserole image

Provided by supersalad

Time 45m

Yield 6

Number Of Ingredients 10

1 medium onion, chopped
butter
6 yellow squash, sliced
1/2 teaspoon garlic salt
1/4 teaspoon cumin
1 teaspoon salt
1/4 teaspoon black pepper
2 packages (10 ounce size) frozen whole kernel corn, cooked and drained
2 cups grated sharp cheese
seasoned buttered bread crumbs

Steps:

  • Saute onion in butter in a large skillet. Add squash, cover and steam until squash is tender. Drain and add seasonings and corn. Cover and cook 5 minutes more. Stir in cheese and place in a 1 1/2-quart casserole and top with bread crumbs. Bake at 350 degrees F for 25 to 30 minutes.

Nutrition Facts :

ZUCCHINI, SQUASH AND CORN CASSEROLE



Zucchini, Squash and Corn Casserole image

Make and share this Zucchini, Squash and Corn Casserole recipe from Food.com.

Provided by Jesters Lace

Categories     Vegetable

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 1/2 lbs yellow squash, sliced 1/4 in thick
1 1/2 lbs zucchini, sliced 1/4 in thick
1/4 cup butter
2 cups sweet onions, diced
2 garlic cloves, minced
3 cups fresh corn kernels
1 1/2 cups white cheddar cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons black pepper
1 teaspoon salt
1 1/2 cups fresh breadcrumbs
1 cup asiago cheese, grated

Steps:

  • Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
  • Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
  • Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
  • Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
  • Bake 45 to 50 minutes. Let stand 15 minutes before serving.

Nutrition Facts : Calories 423.3, Fat 25.2, SaturatedFat 12.2, Cholesterol 99, Sodium 798.5, Carbohydrate 37.9, Fiber 4.3, Sugar 11.6, Protein 15

ZUCCHINI, SQUASH, AND CORN CASSEROLE



Zucchini, Squash, and Corn Casserole image

Delish way to use summer veggies. My kids love this.

Provided by Kathy Walsh

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 16

Number Of Ingredients 14

1 pound yellow squash, cut into 1/4-inch slices
1 pound zucchini, cut into 1/4-inch slices
4 tablespoons butter, divided
2 cups diced sweet onion
2 cloves garlic, minced
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can cream-style corn
1 ½ cups shredded sharp white Cheddar cheese
1 cup grated Asiago cheese, divided
1 ½ cups bread crumbs, divided
½ cup mayonnaise
2 large eggs, beaten
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
  • Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
  • Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
  • Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
  • Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.

Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g

YELLOW SQUASH-CORN CASSEROLE



Yellow Squash-Corn Casserole image

This is a delicious recipe I use all year round. My sister-in-law made it once during a holiday and I loved it. Use a pyrex pan otherwise it might stick to a metal pan.

Provided by Baker Flo

Categories     Beginner Cook

Time 1h15m

Yield 1 13X9 in pan, 8-12 serving(s)

Number Of Ingredients 6

1 (14 3/4 ounce) can creamed corn
1 (14 3/4 ounce) can yellow squash (do not drain)
2 eggs
1 cup sour cream
1 (8 1/2 ounce) box Jiffy corn muffin mix
1/2 cup butter (melted)

Steps:

  • Mix all ingredients together. No need to beat.
  • Pour mixture into a 13x9 inch baking pan( I prefer a pyrex dish as opposed to a metal pan).
  • Bake at 350 degrees for about 60 minutes or until firm.

Nutrition Facts : Calories 354.1, Fat 22.8, SaturatedFat 12.4, Cholesterol 96.6, Sodium 614.1, Carbohydrate 33.7, Fiber 3, Sugar 8.7, Protein 6.1

CORN, SQUASH AND BEEF CASSEROLE



Corn, Squash and Beef Casserole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 23

2 cups leftover Sauerbraten Gravy, recipe follows
2 tablespoons all-purpose flour
1 piece leftover Sauerbraten Brisket, recipe follows, cut into bite-size pieces (about 3 cups)
1 cup leftover Sauerbraten Vegetables, recipe follows, cut into bite-size pieces
2 cups frozen butternut squash chunks (about 10 ounces)
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 (15-ounce) can creamed corn
2 large eggs
3/4 cup shredded Cheddar cheese
1 (4- to -5-pound) flat-cut beef brisket, trimmed of excess fat
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1 cup dry red wine
1/2 cup red wine vinegar
1 tablespoon pickling spice, tied in cheesecloth with twine
1 cup low-sodium beef broth
6 carrots, quartered crosswise
4 stalks celery, quartered crosswise
2 leeks, halved lengthwise and sliced 1/2 inch thick
12 gingersnap cookies, crumbled
Chopped fresh parsley, to taste

Steps:

  • Position a rack in the upper third of the oven and preheat to 400 degrees F. Whisk the gravy and 1 tablespoon flour in a medium ovenproof skillet; bring to a simmer over medium heat, whisking frequently. Add the brisket, sauerbraten vegetables, squash, thyme, 1/2 teaspoon salt, and pepper to taste. Cook, stirring gently, until the squash is heated through, about 5 minutes. Spread the mixture in an even layer in the skillet.
  • Whisk the corn, eggs, cheese, the remaining 1 tablespoon flour, and pepper to taste in a bowl. Pour over the meat mixture, transfer the skillet to the oven and bake until the topping is set and browned in spots, 30 to 35 minutes. Let rest a few minutes before serving.
  • Per serving: Calories 587; Fat 25 g (Saturated 8 g); Cholesterol 199 mg; Sodium 1,015 mg; Carbohydrate 47 g; Fiber 5 g; Protein 51 g
  • Sprinkle the brisket with 1 teaspoon salt and 1/2 teaspoon pepper and cut crosswise into 3 pieces. Heat the olive oil in a large skillet over medium-high heat, add the brisket in batches and brown, about 3 minutes per side. Transfer to a 5- to -6-quart slow cooker.
  • Add the tomato paste to the skillet and cook, stirring, 1 minute. Whisk in the wine, vinegar and pickling spice sachet and simmer 4 minutes. Add to the slow cooker along with the beef broth, carrots, celery, leeks and half of the gingersnaps. Cover and cook on low, 8 hours.
  • Remove the meat, vegetables and spice sachet. Whisk the remaining gingersnaps into the cooking liquid and add salt, pepper and parsley to taste. Set aside 1 piece of brisket, 1 cup vegetables and 2 cups gravy for another use. Slice the remaining meat and serve with the vegetables and gravy.
  • Per serving: Calories 628; Fat 19 g (Saturated 6 g); Cholesterol 139 mg; Sodium 795 mg; Carbohydrate 25 g; Fiber 4 g; Protein 76 g

Nutrition Facts : Calories 587, Fat 25 grams, SaturatedFat 8 grams, Cholesterol 199 milligrams, Sodium 1015 milligrams, Carbohydrate 47 grams, Fiber 5 grams, Protein 51 grams

YELLOW SQUASH AND CORN CASSEROLE



YELLOW SQUASH AND CORN CASSEROLE image

Categories     Vegetable

Yield 4-6 Servings

Number Of Ingredients 9

4 medium yellow squash (summer squash), halved lengthwise and cut into 1/2-inch pieces
1 small onion, sliced thinly or cut into thin wedges
1/8 cup water
1 can yellow corn, no salt added
2 tsp. corn starch
1 tsp. oregano
1/8-1/4 tsp. freshly ground black pepper
salt to taste (optional)
bread crumbs (optional)

Steps:

  • In a covered, microwave-safe dish, cook the yellow squash and onion in the water until its just tender, about 7 minutes. You can perform this step in a steamer, if you wish. Preheat the over to 350. While the squash is cooking, open the can of corn and drain the liquid into a blender. Add 1/2 cup of the corn and the corn starch to the blender, and puree until smooth. When the squash is tender, add the blended corn mixture, the remaining corn, the oregano, black pepper, and salt to taste, and stir to combine. Sprinkle the top with bread crumbs, if desired. Bake, uncovered, in the oven until top is brown and casserole is bubbly, about 20-25 minutes.

CORN AND SQUASH CASSEROLE



Corn and Squash Casserole image

Make and share this Corn and Squash Casserole recipe from Food.com.

Provided by MadisonMomCooks

Categories     Corn

Time 1h5m

Yield 1 9 x 9 casserole, 6 serving(s)

Number Of Ingredients 10

1 (12 ounce) package frozen corn souffle (prefer Stouffers)
2 tablespoons butter
1/2 small sweet onion, chopped
1 lb yellow squash, sliced
1 cup shredded sharp cheddar cheese
3/4 cup soft breadcrumbs
2 tablespoons chopped fresh parsley
1 large egg
1/2 teaspoon garlic salt
1/4 teaspoon black pepper

Steps:

  • Thaw corn souffle' according to package directions, and set aside.
  • Melt butter in a skillet over medium-high heat; add onion, and saute 5 minutes or until tender. Add squash and saute 5 minutes.
  • Stir together corn souffle, squash mixture, cheese, and next 5 ingredients. Spoon mixture into a lightly greased 8 inch square baking dish.
  • Bake at 350 degrees for 50 minutes or until set. Let stand 10 minutes before serving.

Nutrition Facts : Calories 148.5, Fat 11.2, SaturatedFat 6.7, Cholesterol 65.2, Sodium 200.3, Carbohydrate 5.6, Fiber 0.9, Sugar 1.6, Protein 6.9

HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE



Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole image

This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).

Provided by Nep2nfly

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 18

Number Of Ingredients 14

1 tablespoon vegetable oil
2 cups chopped yellow summer squash
1 ½ cups shredded zucchini
¼ cup chopped red onion
1 tablespoon garlic powder
⅛ teaspoon ground black pepper, or to taste
¼ cup grated Parmesan cheese
½ cup light margarine
1 (8 ounce) package cream cheese, softened
1 (14.5 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans cream-style corn, divided
2 (8.5 ounce) packages dry corn muffin mix
2 eggs
1 tablespoon white sugar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
  • Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
  • Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

Nutrition Facts : Calories 256.6 calories, Carbohydrate 33.5 g, Cholesterol 35.9 mg, Fat 11.9 g, Fiber 3.1 g, Protein 5.7 g, SaturatedFat 4.6 g, Sodium 614.2 mg, Sugar 3.6 g

YELLOW SQUASH & CORN CASSEROLE



Yellow Squash & Corn Casserole image

Make and share this Yellow Squash & Corn Casserole recipe from Food.com.

Provided by Pineapple

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

2 eggs
1 (11 ounce) can cream-style corn
1/4 cup grated parmesan cheese
1/4 cup vegetable oil
2 tablespoons white sugar
1/4 teaspoon minced garlic
1/4 teaspoon ground black pepper
1/4 cup chopped onion
2 cups sliced yellow squash
1/2 cup biscuit mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Grease a 9x9 inch baking pan.
  • Whisk eggs in a large bowl until smooth.
  • Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
  • Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

YELLOW SQUASH AND CORN SAUTE



Yellow Squash and Corn Saute image

This is a pretty side dish that is tasty and a great way for using up summer squash and leftover corn on the cob.

Provided by AuntE

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 35m

Yield 8

Number Of Ingredients 6

2 ears corn, husked and cleaned
2 yellow squash, diced
½ cup water
2 tablespoons butter, or more to taste
1 tablespoon chopped fresh parsley
salt and ground black pepper to taste

Steps:

  • Place corn into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool corn. Cut corn off the cobs.
  • Place squash into a skillet and add water. Cook squash over medium heat until tender, 5 to 10 minutes. Drain any excess water from skillet.
  • Stir corn, butter, parsley, salt, and pepper into squash; cook, stirring occasionally, until heated through, about 5 minutes.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 6.3 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 1.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 44.9 mg, Sugar 0.7 g

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