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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so good and so easy. I have a similar recipe that involved making a rue but this is much simpler. I made only half the recipe since there is only two of us but I’m sorry I did because I practicality ate the whole thing myself. The only changes I made is I didn’t use the chicken broth but sprinkled chicken boullion granules on the veggies and sauteed them, used only zucchini (all I had in fridge), also only did one layer of cheese and crackers on top. Will definitely be making this again and again. Thank You!
I’ve made this recipe several times. I’ve never used the 4 cups of broth. I saute my squash and onions in a little olive oil and butter. Like you with fresh corn, I just add it and let it cook in the oven. Overall, LOVE this recipe. I have also used some stuffing mix instead of crackers in the casserole or just some toasted bread and then I use all the crackers mixed with some butter and the rest of the cheese on top with some paprika.
This was really good! I liked the addition of corn. The mayo/sour cream mixture was good and the cheese/Ritz topping was amazing. Will definitely make this again.
I plan on making this with adjustments. It seems very wasteful to cook the vegetables in 4 cups of broth and then drain it off. No other use for the broth in the recipe. I would definitely cook the veggies in some butter first and omit the broth. I also would not precook the corn if using fresh. Corn only takes a couple of minutes to cook and will do so in the oven. That would keep that sweet crunchy texture.
Such a great veggie casserole! Didn’t change a thing, it is perfect as written…
I’ve made this several times and LOVE it! Last time I used fried onions mixed with bread crumbs, cheese and butter for the topping and it was AMAZING! This casserole also freezes very well, so if you have leftovers and want to use it later, it keeps in the freezer for several months. To reheat, I just took the frozen casserole and put it in a dish directly in a warm over and it came out perfect!
2 quart casserole… how many will this feed? For 14 people, do I need to double it? It’s one of many side dishes.
This squash recipe is so good. I even had a bowl of it for lunch the next day. It’s perfect as a side or a main dish for vegetarians. I love using fresh corn on the cob but if in a hurry frozen corn or canned corn works too.
Love this recipe. I use cream corn in mine. That way I don’t have to use mayo that I’m not a fan of.
Was delicious ! Made it for a cookout and it was a big hit!
Do you use fresh corn cut from the cob, canned, or frozen for this recipe?