Yellow Squash and Corn Casserole

Yellow Squash and Corn Casserole

79
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 servings 194 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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  • Prep

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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.

Reviews

79
  1. 88 Ratings

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Most helpful

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...

Most helpful critical

It was ok but I thought for me to much filler and not enough squash I would add more squash.

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...

Super easy and delicious! I followed the recipe exactly (except my dish was an 8x8) and had no problems. It was a big hit at Thanksgiving. Next time I'll try adding some zucchini too.

I made this with fresh organic yellow squash from our garden. Used one teaspoon of Splenda "Sugar Blend for Baking" and 15 ounces of cream corn. Both my wife and I thought it was delicious.

I tried this recipe for Thanksgiving. I was looking for something that combined something different with summer squash which i'm crazy about.I subbed 1/4c.cheddar cheese instead of parmesan(my h...

Very good! I was rummaging through my cabinets 2 days before Christmas for ingredients to make something to take to our family's holiday gathering. I found this recipe and had everything to make...

So good...I cut down on the sugar a little bit since people said it was sweet. I also had problems with it taking a while, I finally took it out of the oven after 1 hour, and the onions were st...

Wonderful dish! I didn't have garlic on hand so I substituted 2 tsp of garlic salt with parsley. It was delicious!