Corn and Squash Casserole
A comforting casserole combining sweet corn and tender squash in a creamy sauce, topped with cheddar cheese and optional breadcrumbs for a golden finish.
Equipment
- 1 skillet large
- 1 baking dish 9x13 inch
Ingredients
- 2 cups fresh or frozen corn kernels
- 2 cups diced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs optional, for topping
Instructions
- Preheat oven to 375°F (190°C).
- Melt butter in a large skillet over medium heat; add chopped onion and cook until softened, about 3-5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in milk, stirring until mixture thickens and is smooth.
- Add corn, squash, salt, and black pepper to the skillet; stir to combine.
- Fold in 3/4 cup of shredded cheddar cheese.
- Pour mixture into a 9x13 inch baking dish.
- If desired, sprinkle remaining cheddar cheese and breadcrumbs evenly over the top.
- Bake for 25-30 minutes until bubbly and lightly golden brown.
- Let casserole stand for a few minutes before serving.
Notes
- Add garlic powder or hot sauce for extra flavor.
- Mix yellow squash and zucchini for varied texture.
- Store leftovers in airtight container up to 3 days refrigerated.