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Squash-Corn Casserole

Squash-Corn Casserole (M_c-Tx recipe image
This Squash-Corn Casserole is a comforting side dish that highlights the natural sweetness of summer vegetables. Zucchini or yellow squash is gently steamed until tender, then combined with bright whole kernel corn and a hint of heat from fresh jalape&# 195;±o. The mixture is drained well to prevent sogginess, then topped with a generous layer of melted cheddar or Monterey Jack cheese. Baked until bubbly and golden, the casserole offers a delightful contrast between the soft, savory vegetables and the rich, gooey cheese topping. It pairs perfectly with grilled meats or roasted chicken, making it an excellent addition to weeknight dinners or family gatherings. Simple to prepare with pantry staples, this dish brings a warm, home-style flavor to the table without requiring complex techniques.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 12.8
Dietary: Gluten-free, Vegetarian
Description
This Squash-Corn Casserole is a comforting side dish that highlights the natural sweetness of summer vegetables. Zucchini or yellow squash is gently steamed until tender, then combined with bright whole kernel corn and a hint of heat from fresh jalape&# 195;±o. The mixture is drained well to prevent sogginess, then topped with a generous layer of melted cheddar or Monterey Jack cheese. Baked until bubbly and golden, the casserole offers a delightful contrast between the soft, savory vegetables and the rich, gooey cheese topping. It pairs perfectly with grilled meats or roasted chicken, making it an excellent addition to weeknight dinners or family gatherings. Simple to prepare with pantry staples, this dish brings a warm, home-style flavor to the table without requiring complex techniques.
Ingredients
  • 3 Or Zucchini (or yellow
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Slice 3 medium zucchini or yellow squash into 1/4-inch rounds.
  3. 3
    Steam the sliced squash until just tender but still holding its shape, about 5-7 minutes.
  4. 4
    In a large bowl, combine the steamed squash, 1 cup whole kernel corn, 1/3 cup chopped onion, and 1 seeded and chopped jalapeño pepper.
  5. 5
    Season the mixture with salt to taste and toss gently to combine.
  6. 6
    Drain any excess liquid from the vegetable mixture to ensure a crisp bake.
  7. 7
    Transfer the mixture to a greased baking dish and spread evenly.
  8. 8
    Sprinkle 3/4 cup grated cheddar or Monterey Jack cheese evenly over the top.
  9. 9
    Bake for 10-12 minutes, or until the cheese is melted and bubbly.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 12.8kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 6.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.8g4%
Sugars 1.6g
Protein 0.9g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegan version, omit the cheese or substitute with a vegan cheese shreds.

You can use fresh, frozen, or canned corn. If using canned corn, be sure to drain it well before adding.

Adjust the amount of jalapeño based on your preferred heat level; remove seeds for less spice.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Keywords: casserole, squash, corn, zucchini, summer squash, jalapeno, cheese, cheddar, monterey jack, baked vegetables, side dish, comfort food, easy dinner, vegetarian
Read it online: https://www.chefs-mate.com/recipe/squash-corn-casserole-m_c-tx/