Cheesy Corn & Squash Casserole — Sunshine Veggies in a Melty, Golden Bake
If you’re looking for a side dish that’s both comforting and bright, this Cheesy Corn & Squash Casserole delivers. Tender squash, sweet corn, creamy cheese, and a golden, crispy topping make this casserole one that even the non‑squash lovers will reach for seconds. It’s perfect for potlucks, holiday tables, or just dinner when you want something cozy and vegetable‑packed.
Why You’ll Love This Recipe
- Combines sweet corn + squash in a creamy, cheesy base
- Crunchy, buttery topping gives a satisfying texture contrast
- Heavy on flavor, light on fuss
- Easily made ahead or scaled up or down
- Great leftover appeal — flavors meld overnight
Ingredients You’ll Need
Here are the essentials for about 8 servings (as a side dish). Adjust amounts if you want more or fewer portions.
Core / Filling
- 2 medium yellow squash, sliced or diced
- 2 medium zucchini (summer squash), same size as yellow squash
- 1 small onion, diced
- 2 cloves garlic, minced
- ~ 2 cups sweet corn kernels (fresh, frozen (thawed), or canned & drained)
- 1½ to 2 cups shredded cheese (cheddar works great; you can mix with Monterey Jack, mozzarella, or mild cheddar)
- ½ cup sour cream (or Greek yogurt for lighter version)
- ½ cup cream cheese (softened) or another melty cheese to enrich the filling
- 2 large eggs (lightly beaten) — helps bind the casserole
- Salt & black pepper, to taste
- Optional: a splash of milk (if you want it a bit creamier or to loosen filling)
Topping / Crunch
- Butter (melted), about 2‑3 tablespoons
- Topping base: you can use breadcrumbs, crushed crackers (like butter crackers or Ritz), or stuffing mix or panko
- Optional grated Parmesan or other topping cheese for extra golden finish
How to Make Cheesy Corn & Squash Casserole
Here’s a step‑by‑step guide to get great flavor and texture.
Step 1: Preheat & Prep Veggies
- Preheat oven to 350°F (175°C). Grease a baking dish (9×13‑inch works well) or something of similar size.
- Slice or dice squash & zucchini (try to get uniform pieces so they cook evenly). Dice onion and mince garlic. Drain corn if needed.
Step 2: Cook Veggies
- In a skillet over medium heat, melt a little butter or oil. Sauté onion until translucent (about 4‑5 minutes). Add garlic, cook ~30 seconds until fragrant.
- Add the sliced/diced squash & zucchini. Cook, stirring occasionally, until they begin to soften but not completely done (about 5‑7 minutes). If there’s excess moisture, let it cook off or drain a bit.
- Add the corn last; stir just to combine and warm through. Turn off heat.
Step 3: Combine Filling
- In a large bowl, whisk together the eggs, sour cream, cream cheese (or softened cheese), shredded cheese, salt, pepper, and optional milk if using.
- Gently stir in the cooked squash / zucchini / corn mixture until everything is well‑coated.
Step 4: Transfer & Topping
- Pour or spoon the filling into your prepared baking dish. Spread evenly.
- In a separate small bowl, combine melted butter + your choice of topping (breadcrumbs / crushed crackers / panko / stuffing mix) + Parmesan or extra cheese if using. Sprinkle the topping mixture evenly over the casserole.
Step 5: Bake
- Bake in preheated oven for about 40‑50 minutes, or until the top is golden brown, edges are bubbling, and the center is set. If topping starts browning too quickly, you can loosely cover with foil.
- Let the casserole rest for 5‑10 minutes out of the oven — this helps it set so slices hold together.
Tips for the Best Results
- Don’t overcook squash in skillet — you want it tender but not mushy, because it will continue cooking in oven.
- Use freshly shredded cheese for best melt and texture.
- If your topping absorbs moisture, mix in cheese or some butter so it crisps nicely.
- Let rest before cutting — helps with cleaner slices.
- If you like a little more flavor complexity, add a pinch of smoked paprika, or a dash of nutmeg, or fresh herbs like thyme or parsley.
Variations & Customizations
Here are ideas to switch things up or suit dietary preferences.
| Variation | What to Change / Add |
|---|---|
| Lighter / Low‑Fat | Use Greek yogurt instead of sour cream / cream cheese; reduce cheese; skip the rich topping; use skim milk or lower fat milk. |
| Gluten‑Free | Use gluten‑free breadcrumbs or crushed gf crackers; ensure any stuffing mix or cracker topping is gf. |
| Different Cheeses | Use pepper jack for heat, smoked cheddar for depth, or mix mozzarella + cheddar for meltiness. |
| More Veggies | Add bell peppers, mushrooms, spinach, or roasted tomatoes for more color and nutrition. |
| Herby Version | Stir in fresh herbs like parsley, basil, thyme; or sprinkle herbs on top with the crust before baking. |
| Spicy Version | Add diced jalapeño or red pepper flakes; a little hot sauce in the filling. |
Serving Suggestions
- As a side with grilled chicken, pork chops, or roasted meats
- Alongside a green salad or steamed green veggies to balance cheese richness
- Serve with crusty bread or garlic bread to soak up the cheesy sauce
- Garnish with fresh herbs, extra shredded cheese, or a drizzle of melted butter
Storage & Make‑Ahead
- Once out of the oven, let it cool for a bit, then store in airtight container in refrigerator. Good for 3‑4 days.
- Leftover casserole can be reheated in oven (uncovered) or in portion in microwave. Add a splash of milk if it has dried out too much.
- You can prepare ahead: assemble filling and topping, cover, refrigerate, then bake when ready. Topping should be added fresh before baking.
- Freezing: Works somewhat — casserole will freeze okay; topping may lose crispness. Freeze before topping ideally, then bake after thawing.
Frequently Asked Questions (FAQs)
Q: Can I use frozen squash or zucchini?
Yes — thaw and drain well to remove excess moisture before cooking. Frozen vegetables may release more water, so adjust cooking/water/draining.
Q: Do I have to use eggs?
Eggs help bind and give structure. If you omit them, the casserole may be looser and harder to slice cleanly. You could try substituting with something like a flax‑egg or more cream/sour cream, but texture will differ.
Q: Can I make this dish vegan or dairy‑free?
You can: use dairy‑free cheese, vegan “cream cheese”, and a bind such as plant‑based milk + thickener. Use vegan butter or oil in topping.
Q: My casserole is watery — what went wrong?
Likely too much liquid in veggies or filling; not drained enough. Let squash/zucchini cook to release moisture and drain. Also resting helps settle moisture.
Q: How do I get a crunchy topping?
Use buttered breadcrumbs or crushed crackers. Sprinkle topping later. Make sure oven is hot enough toward top of baking dish. Possibly broil for a minute (watch carefully) if you want extra crisp.
Approximate Recipe Card
Cheesy Corn & Squash Casserole
- Servings: ~8
- Prep Time: 15‑20 minutes
- Bake Time: 40‑50 minutes
- Total Time: ~1 hour (including resting)
Ingredients
- 2 yellow squash, sliced or diced
- 2 zucchini, sliced or diced
- 1 small onion, diced
- 2 cloves garlic, minced
- ~2 cups sweet corn kernels
- 1½‑2 cups shredded cheese (cheddar etc.)
- ½ cup sour cream
- ½ cup cream cheese or another melty cheese
- 2 eggs, lightly beaten
- Salt & pepper
- Butter or oil for cooking veggies
- Topping:
- 2‑3 Tbsp melted butter
- Breadcrumbs / crushed crackers / panko
- Optional Parmesan or extra cheese
Instructions
- Preheat oven to 350°F (175°C). Grease baking dish.
- Sauté onion & garlic until softened. Add squash & zucchini; sauté until beginning to soften. Add corn.
- In bowl, mix eggs, sour cream, cream cheese, shredded cheese, salt & pepper (plus milk if using). Stir in veggies.
- Transfer mixture to dish; top with buttered topping mix.
- Bake ~40‑50 min until golden & bubbly.
- Rest ~5‑10 minutes, garnish as desired, serve warm.
Final Thoughts
This Cheesy Corn & Squash Casserole brings together summer’s sweetest flavors with cozy, cheesy comfort. It’s versatile, forgiving, and hits the spot when you want something warm, satisfying, and veggie‑heavy. Whether it’s for a holiday spread, a potluck, or just dinner when you want comfort with color, this casserole does the job beautifully.
