Cheesy Squash, Zucchini, and Corn Casserole

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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.

Spoon scooping Cheesy Squash, Zucchini, and Corn Casserole.

 

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.

Squash and Zucchini Casserole with corn in a baking dish.

 

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.

Cheesy Squash, Zucchini, and Corn Casserole

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Spoon scooping Cheesy Squash, Zucchini, and Corn Casserole.

Cheesy Squash, Zucchini, and Corn Casserole

Course: Side Dish
Cuisine: Southern
Keyword: Casserole, squash casserole, summer
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 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

Calories: 318kcal

Cheesy Squash, Zucchini, and Corn Casserole

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5 thoughts on “Cheesy Squash, Zucchini, and Corn Casserole

  1. I love squash and zucchini and have enjoyed them many different ways. However this recipe is the holy grail of squash recipes!!!!! This is by far the best one ever. I had people devouring this that do t like squash. Lol, thank you for this!!

  2. I make this dish all of the time! It’s so cheap and provides so many meals! Also a delicious way to eat vegetables I normally otherwise couldn’t stomach eating.

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