Sharing is caring!

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.

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 casserole a try. You won’t be disappointed.

More Casserole Side Dishes:

• Old-Fashioned Cabbage Casserole
• Lima Bean Casserole
• Corn Pudding
• Yellow Squash Casserole

Cheesy Squash, Zucchini, and Corn Casserole

Course: Side Dish

Cuisine: Southern

Keyword: squash casserole

Prep Time: 20 minutes

Cook Time: 25 minutes

Servings: 9

Calories: 318kcal

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.

Print Recipe

Ingredients

• 4 cups yellow squash (1/4-inch thick)
• 4 cups zucchini (1/4-inch thick)
• 1 1/2 cups coaresly 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

Calories: 318kcal

Disclosure: This post contains affiliate links.