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Yellow Squash and Corn Casserole

Yellow Squash and Corn Casserole

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
JULIAJOHNSON

JULIAJOHNSON

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!

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Nutrition

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  • Calories:
  • 194 kcal
  • 10%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 227 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  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

Scott
69

Scott

7/27/2008

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 min. Also saute the onions, garlic, and squash with butter. Do this until the onions caramelize, I also used flour, corn meal(4:1), baking powder and salt mixture, instead of a baking mix. Mixed two cheeses cheddar and Parmesan with cheddar on top. No left overs.

mell42
45

mell42

7/29/2008

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. Some are nice and vegetabley, while others are all strange batter-fluff.

VALISME
31

VALISME

10/14/2007

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 least 10 min. more time than recipe suggested. Thanks for a keeper!!

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