Description
A delightful and hearty casserole made with fresh corn and squash, perfect for any occasion.
Ingredients
Scale
- 4 cups fresh corn kernels
- 2 cups diced yellow squash
- 1 cup diced onion
- 2 cups shredded cheddar cheese
- 1 cup milk
- 3 large eggs
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat and sauté onions until translucent.
- Add diced squash and corn, cooking until tender.
- In a mixing bowl, whisk together eggs, milk, salt, and pepper.
- Combine the sautéed vegetables with the egg mixture and half of the cheese.
- Pour the mixture into a greased casserole dish and top with remaining cheese and breadcrumbs.
- Bake for 30-35 minutes or until the top is golden brown.
- Let it cool for a few minutes before serving.
Notes
- For a spicier version, add diced jalapeños.
- Can substitute zucchini for yellow squash.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 100mg
Keywords: Corn and Squash Casserole, Vegetarian Casserole, Comfort Food