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Amazing Corn Squash Casserole Recipe 15 Minutes

Corn and squash casserole
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This corn and squash casserole recipe blends sweet corn kernels with tender squash in a creamy, savory sauce. It’s a comforting side dish perfect for any meal.

Ingredients

Scale
  • 2 cups fresh or frozen corn kernels
  • 2 cups cubed yellow squash (about 1 medium squash)
  • 1/2 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup breadcrumbs (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt the butter over medium heat.
  3. Add the chopped onion and green bell pepper and cook until softened, about 5 minutes.
  4. Stir in the flour and cook for 1 minute, until lightly golden.
  5. Gradually whisk in the milk until the sauce is smooth.
  6. Bring the mixture to a simmer, stirring constantly, until it thickens.
  7. Stir in the corn kernels, cubed squash, salt, and pepper.
  8. Cook for 5 minutes, stirring occasionally, until the squash is slightly tender.
  9. Remove from heat and stir in the shredded cheddar cheese until melted.
  10. Pour the mixture into a greased 8×8 inch baking dish.
  11. If desired, sprinkle breadcrumbs over the top.
  12. Bake for 20-25 minutes, or until bubbly and lightly browned.
  13. Let stand for a few minutes before serving.

Notes

  • For a richer flavor, use half-and-half instead of milk.
  • Add a pinch of nutmeg for an extra layer of flavor.
  • Feel free to add other vegetables like diced carrots or celery.

Nutrition

Find it online: https://savorandpin.com/corn-squash-casserole-recipe/