Description
A delightful casserole combining the sweetness of corn with the creamy texture of squash, baked to golden perfection. This dish is a comforting and flavorful addition to any meal.
Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 2 cups diced yellow squash
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Add the corn kernels, diced squash, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, or until the squash is tender-crisp.
- Stir in the sour cream and shredded cheddar cheese until the cheese is melted and the sauce is creamy.
- Pour the mixture into a greased 8×8 inch baking dish.
- Bake for 20-25 minutes, or until bubbly and lightly golden on top.
- Let stand for a few minutes before serving.
Notes
- For an extra cheesy casserole, add a little more cheddar cheese on top before baking.
- You can add other vegetables like diced bell peppers or jalapeños for a spicy kick.
- This casserole can be made ahead of time and reheated.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg