Cheesy Squash, Zucchini, and Corn Casserole is a creamy, cheesy casserole full of summer vegetables. Lots of cheddar cheese and buttery cracker crumbs make this one heck of a side dish.
I love recipes that turn vegetables into comfort food. Squash and zucchini casseroles are very popular but you rarely see corn added to them. I don’t know why because it’s a fabulous flavor combination. I love the sweetness that the corn adds.
A combination of mayonnaise, sour cream, and melted butter make this casserole wonderfully creamy. Some eggs and crushed crackers are added to the casserole to give it more substance.
I use all cheddar cheese, but a combination of cheddar cheese and mozzarella or Parmesan cheese would be equally delicious. There’s also sweet onion added for even more flavor.
How To Make Cheesy Squash, Zucchini, and Corn Casserole
(More complete instructions in recipe card below.)
- Simmer the squash, zucchini, and onion in chicken broth until tender. Drain and then add corn.
2. In a mixing bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper. Mix in 1 1/2 cups of the cheese.
3. Add the squash and zucchini mixture and stir.
4. Transfer half the zucchini mixture to baking dish and top with half the cracker crumbs. Add remaining zucchini mixture and top with remaining cracker crumbs and cheese.
5. Bake for 25 minutes.
Recipe Tip
It is important to pre-cook the squash, zucchini, and onion or else it will be crunchy and lacking in flavor in the finished casserole dish. I briefly simmer them in some chicken broth because it helps add flavor. You could just steam them or saute them in some butter or oil until crisp-tender. You don’t want them super soft because they will continue to cook in the oven.
If you have a bounty of zucchini or squash on your hands, give this Cheesy Squash, Zucchini, and Corn Casserole a try. You won’t be disappointed.
More Casserole Side Dishes
- Old-Fashioned Cabbage Casserole
- Lima Bean Casserole
- Corn Pudding
- Yellow Squash Casserole
- Stovetop Broccoli Casserole
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Cheesy Squash, Zucchini, and Corn Casserole
Ingredients
- 4 cups yellow squash (1/4-inch thick)
- 4 cups zucchini (1/4-inch thick)
- 1 1/2 cups coarsely chopped sweet or yellow onion
- 4 cups chicken broth
- 2 cups cooked corn
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 large eggs, lightly beaten
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded sharp cheddar cheese
- 1 1/2 cups coarsley crushed Ritz crackers
Instructions
- Combine squash, zucchini, onion, and chicken broth in a large saucepan. If needed, add some water so that liquid comes to the top of the vegetables. Bring to a boil. Reduce heat and simmer for 6 to 7 minutes, or until squash and zucchini are tender.
- Drain well and add corn.
- Preheat oven to 350 degrees and grease a 2-quart baking dish.
- In a large bowl, stir together mayonnaise, sour cream, eggs, butter, salt and pepper.Mix in 1 1/2 cups of the cheese.
- Add squash mixture and stir to mix.
- Transfer half of the squash mixture to prepared baking dish. Sprinkle with half of the cracker crumbs.
- Top with remaining squash mixture, then the rest of the crackers and the cheese.
- Bake for 25 minutes.
Nutrition
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Super Delicious recipe! I definitely would make it again!