FIESTA CORN SQUASH CASSEROLE
Corn squash casserole is a great way to use up fresh squash from the garden.
This corn squash casserole can be made with all yellow squash, all zucchini squash or a combination of both. I did a little of both in the photos in this post. You could double this recipe and it keeps well refrigerated for several days. Reheat in microwave or oven. We love anything with a Mexican twist and this contains a fiesta blend cheese plus spices that give it a Mexican flair. My family loved this and I think you will, too. You might also like to check out our recipe for yellow squash fritters.
Corn squash casserole is one of our favorite ways to use zucchini and yellow squash.
5 cups chopped squash, yellow or zucchini or a combination of both
Water to cover squash
1 1/2 cups fresh or frozen corn (no need to thaw)
1/4 cup chopped onion
1/4 cup evaporated or regular milk
2 tablespoons butter
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon cumin (optional)
1/2 cup finely shredded Fiesta blend cheese
1 egg
Put squash in a pot on top of the stove and cover with water. Bring to boil and cook about 10 minutes until squash gets soft when stuck with a fork. Add corn and onion and cook another five minutes. Remove pot from stove and drain water. Add milk, butter, pepper, salt, garlic powder, cumin, cheese and egg. Stir to combine. Pour mixture into a baking dish and add topping below.
Topping for corn squash casserole
1 cup plain Panko bread crumbs (could use ritz crackers, too)
2 tablespoons butter, melted
1/2 cup finely shredded Fiesta blend cheese
Combine bread crumbs with melted butter and sprinkle over casserole. Then sprinkle on 1/2 cup cheese.
Bake casserole in preheated 350 degree oven for 20 minutes until brown on top. Makes about six servings. Enjoy!
Corn Squash Casserole
Ingredients
- 5 cups chopped squash yellow or zucchini or a combination of both
- Water to cover squash
- 1 1/2 cups fresh or frozen corn no need to thaw
- 1/4 cup chopped onion
- 1/4 cup evaporated or regular milk
- 2 tablespoons butter
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin optional
- 1/2 cup finely shredded Fiesta blend cheese
- 1 egg
Topping for corn squash casserole
- 1 cup plain Panko bread crumbs could use ritz crackers, too
- 2 tablespoons butter melted
- 1/2 cup finely shredded Fiesta blend cheese
Instructions
- Put squash in a pot on top of the stove and cover with water. Bring to boil and cook about 10 minutes until squash gets soft when stuck with a fork. Add corn and onion and cook another five minutes. Remove pot from stove and drain water. Add milk, butter, pepper, salt, garlic powder, cumin, cheese and egg. Stir to combine. Pour mixture into a baking dish and add topping below.
Topping instructions for corn squash casserole
- Combine bread crumbs with melted butter and sprinkle over casserole. Then sprinkle on 1/2 cup cheese.
- Bake casserole in preheated 350 degree oven for 20 minutes until brown on top.
Don’t forget to pin fiesta corn squash casserole. 
