Description
A comforting and hearty casserole featuring fresh corn and squash, perfect for any meal.
Ingredients
Scale
- 2 cups corn (fresh, frozen, or canned)
- 2 cups yellow squash, sliced
- 1 cup zucchini, sliced
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
Instructions
- Preheat the oven to 350°F (175°C).
- Heat olive oil or butter in a large skillet over medium heat. Add onions and garlic and sauté until translucent.
- Stir in corn, yellow squash, and zucchini. Cook for about 5-7 minutes.
- Combine the cooked vegetable mixture with milk, shredded cheese, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- Sprinkle breadcrumbs over the top.
- Bake for 25-30 minutes until golden and bubbling.
- Allow the casserole to cool slightly before serving.
Notes
Feel free to swap out cheeses or add additional vegetables and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg