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Amazing Corn Squash Casserole Taste

Corn and squash casserole
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This casserole blends sweet corn kernels with tender squash in a creamy sauce, creating a comforting and delicious side dish perfect for any meal.

Ingredients

Scale
  • 1 (15 ounce) can sweet corn, drained
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) package frozen chopped squash, thawed and drained
  • 1 cup sour cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped onion
  • 1/4 cup butter, melted
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup bread crumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the drained corn, thawed squash, sour cream, cheddar cheese, chopped onion, melted butter, beaten eggs, salt, and pepper.
  3. Mix well until all ingredients are evenly distributed.
  4. Pour the mixture into a greased 9×13 inch baking dish.
  5. In a small bowl, combine the bread crumbs and the remaining 2 tablespoons of melted butter.
  6. Sprinkle the buttered bread crumbs evenly over the top of the casserole.
  7. Bake for 35-45 minutes, or until the casserole is set and the topping is golden brown.
  8. Let stand for a few minutes before serving.

Notes

  • For an extra cheesy casserole, you can add more cheddar cheese.
  • You can substitute fresh corn kernels for canned corn if desired.
  • If you prefer a spicier casserole, add a pinch of cayenne pepper.

Nutrition

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