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 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
- Stove Top Broccoli Casserole
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- 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
- 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.
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