Yellow Squash and Corn Casserole

Yellow Squash and Corn Casserole

78
JULIAJOHNSON 0

"Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!"

Ingredients

55 m {{adjustedServings}} servings 194 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.
  3. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.
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Reviews

78
  1. 87 Ratings

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Made a few changes.. try using fresh corn and then scrape off the kernels with a knife instead of cream corn ( added a dollop of cream) .. two ears of corn is enough, just boil in water about 10...

This is a pretty good recipe! Very yummy! The only comment I have for it is that I wish I had used even more veggies. The mix takes up more space than anticipated and makes for uneven bites. Som...

Light, flavorful, great fall side-dish recipe! I went 50-50 yellow squash and zucchini to add some color, but otherwise followed recipe exactly. It might just be my oven, but it needed at leas...