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Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Elevate classic casserole with cheesy squash, onion, corn. Perfect for picky eaters.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 cups chopped yellow summer squash
  • 1.5 cups shredded zucchini
  • 0.25 cup chopped red onion
  • 1 tablespoon garlic powder
  • 0.125 teaspoon ground black pepper, or to taste
  • 0.25 cup grated Parmesan cheese
  • 0.5 cup light margarine
  • 1 (8 ounce) package cream cheese, softened
  • 1 (14.5 ounce) can whole kernel corn, drained
  • 2 (14.5 ounce) cans cream-style corn, divided
  • 2 (8.5 ounce) packages dry corn muffin mix
  • 2 eggs
  • 1 tablespoon white sugar
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking dish.
  • In a large saucepan over medium-high heat, heat vegetable oil. Sauté yellow summer squash, zucchini, and red onion until softened, about 10 minutes. Season with garlic powder and black pepper. Stir in Parmesan cheese. Remove from heat and add margarine and cream cheese, breaking them into smaller pieces as you stir. Stir in kernel corn and 1 can cream-style corn.
  • In a large bowl, combine the remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar, mixing thoroughly. Gradually add the cooled squash mixture, 1 to 2 cups at a time, until well incorporated. Transfer the mixture into the prepared baking dish.
  • Bake in a preheated oven for 30 to 50 minutes, until golden brown and bubbling on the edges, and the top is firm. Let it cool for at least 5 minutes before serving.

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