Corn Squash Casserole
This casserole is a great way to use squash from the garden. The flavors and topping makes this casserole a wonderful side dish.
Servings: 6 servings
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.