Corn & Squash Casserole — Creamy, Cheesy, and Comforting
If you’re looking for a warm, comforting, and crowd-pleasing side dish, look no further than this Corn & Squash Casserole. It’s a creamy, cheesy, and subtly sweet dish that combines tender summer squash, sweet corn, and a rich sauce baked to perfection. This casserole is perfect for family dinners, potlucks, holiday meals, or meal prep, and it’s versatile enough to customize with your favorite cheeses, herbs, or even a crunchy topping.
With its creamy texture, slight sweetness, and cheesy flavor, this Corn & Squash Casserole is the ultimate way to highlight summer vegetables. Whether you’re new to casseroles or a seasoned cook, this recipe is easy to follow and produces consistent, delicious results every time.
Why You’ll Love This Corn & Squash Casserole
- Seasonal & Fresh: Uses sweet summer corn and tender squash.
- Easy to Make: Minimal prep and one casserole dish.
- Cheesy & Comforting: Perfect combination of creamy and savory flavors.
- Meal Prep Friendly: Reheats beautifully for later meals.
- Customizable: Add herbs, spices, or even protein for extra flavor.
Ingredients You’ll Need
For about 6–8 servings, here’s what you’ll need:
| Component | Ingredient | Notes |
|---|---|---|
| Vegetables | 2 cups yellow summer squash, diced | Tender and lightly sweet |
| 2 cups zucchini, diced | Adds color & mild flavor | |
| 2 cups corn kernels (fresh, frozen, or canned) | Sweetness and texture | |
| 1 small onion, finely chopped | Adds depth of flavor | |
| Creamy Base | 1 cup sour cream or Greek yogurt | Adds creaminess |
| 1/2 cup mayonnaise | Optional for extra richness | |
| 1/2 cup milk | Adjusts consistency | |
| 2 large eggs, lightly beaten | Helps bind casserole | |
| Cheese | 1 1/2 cups shredded cheddar cheese | Can mix with mozzarella or Monterey Jack |
| 1/4 cup Parmesan cheese | Adds sharp flavor | |
| Seasonings | 1 teaspoon salt | Adjust to taste |
| 1/2 teaspoon black pepper | Balanced seasoning | |
| 1/2 teaspoon garlic powder | Aromatic boost | |
| 1/2 teaspoon paprika | Optional, adds warmth and color | |
| Topping | 1/2 cup breadcrumbs or crushed crackers | Optional, for a crispy topping |
| 2 tablespoons melted butter | Mix with breadcrumbs for crunch | |
| Extra cheese for topping | Optional, enhances golden crust |
Equipment Needed
- 9×13-inch casserole dish or similar size
- Large mixing bowl
- Wooden spoon or spatula
- Knife & cutting board
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Grease your casserole dish lightly with butter or nonstick spray.
Step 2: Prepare the Vegetables
- Dice squash and zucchini into evenly sized pieces for uniform cooking.
- If using fresh corn, remove kernels from cob; if using frozen, thaw and drain.
- Chop onion finely.
Step 3: Sauté (Optional)
- In a skillet over medium heat, sauté onion with a little oil or butter until soft, about 4–5 minutes.
- Add squash and cook for 2–3 minutes to slightly soften. This step ensures the casserole isn’t watery.
- Stir in corn and cook for an additional 1–2 minutes. Remove from heat and let cool slightly.
Tip: You can skip sautéing and add raw vegetables directly, but pre-cooking helps prevent excess water in the casserole.
Step 4: Make the Creamy Mixture
- In a large mixing bowl, combine sour cream (or Greek yogurt), mayonnaise, milk, and beaten eggs.
- Stir in 1 ½ cups shredded cheddar cheese, Parmesan, salt, pepper, garlic powder, and paprika.
- Mix until smooth and well combined.
Step 5: Combine Vegetables and Creamy Mixture
- Add the sautéed vegetables (or raw vegetables if skipping sautéing) to the creamy mixture.
- Gently fold until all vegetables are coated. Be careful not to overmix; you want the mixture combined but still chunky.
Step 6: Assemble Casserole
- Pour the mixture into the prepared 9×13 casserole dish, spreading evenly.
- Optional: Sprinkle additional shredded cheese over the top.
- For a crispy topping, mix breadcrumbs or crushed crackers with melted butter and sprinkle over the casserole.
Step 7: Bake
- Bake uncovered at 350°F (175°C) for 35–40 minutes or until the top is golden brown and the center is set.
- Check for doneness by inserting a knife in the center; it should come out clean, and the casserole should be slightly puffed.
Step 8: Serve
- Let the casserole rest for 5–10 minutes before serving — this helps it set and makes slicing easier.
- Garnish with chopped parsley or fresh herbs if desired.
- Serve warm as a side dish or even a main for a light vegetarian meal.
Tips for the Best Corn & Squash Casserole
✅ Drain excess moisture: Zucchini and summer squash contain water; squeezing out some moisture helps prevent a watery casserole.
✅ Uniform chopping: Ensures even cooking and a consistent texture.
✅ Cheese blend: Mixing cheddar with mozzarella or Monterey Jack creates gooey, melty goodness.
✅ Crunchy topping: Breadcrumbs or crushed crackers with melted butter add texture and visual appeal.
✅ Avoid overbaking: Bake until golden and set; overbaking can dry out the casserole.
Recipe Variations
| Variation | How to Customize |
|---|---|
| Vegan | Use vegan cream, yogurt, and cheese alternatives. |
| Gluten-Free | Skip breadcrumbs or use gluten-free crackers for topping. |
| Spicy | Add a pinch of cayenne, diced jalapeños, or hot sauce to the creamy mixture. |
| Extra Vegetables | Mix in bell peppers, carrots, or peas for more color and nutrition. |
| Protein Boost | Add cooked chicken, turkey, or bacon pieces for a heartier casserole. |
| Herbaceous Twist | Add fresh thyme, basil, or oregano for extra flavor. |
Serving Suggestions
- Serve alongside grilled chicken, pork chops, or fish for a complete meal.
- Pair with a fresh green salad or roasted vegetables.
- Works well as a potluck dish — simply double the recipe and bake in a larger casserole dish.
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days. Reheat in the oven at 325°F (165°C) until warmed through.
- Freezer: Freeze before baking. Cover tightly with foil and freeze up to 2 months. Thaw overnight in the fridge and bake as directed.
- Make-Ahead: Assemble casserole up to a day ahead; store in fridge and bake when ready.
Frequently Asked Questions (FAQs)
Q: Can I use frozen corn and zucchini?
Yes, thaw and drain excess water before using to prevent a watery casserole.
Q: Can I make this dairy-free?
Absolutely. Use dairy-free cheese, sour cream, and milk alternatives.
Q: Can I add more vegetables?
Yes — bell peppers, carrots, peas, or even mushrooms can be added. Just adjust cooking time if adding raw, firmer vegetables.
Q: Can I make this spicy?
Yes — add cayenne, red pepper flakes, or diced jalapeños to the creamy mixture for heat.
Q: Can I prepare it ahead of time?
Yes, assemble it a day ahead and refrigerate. Bake just before serving.
Approximate Recipe Card
Corn & Squash Casserole
- Servings: 6–8
- Prep Time: 15–20 min
- Cook Time: 35–40 min
- Total Time: 50–60 min
Ingredients Summary:
Zucchini, summer squash, corn, onion, sour cream, mayonnaise, milk, eggs, cheddar cheese, Parmesan, salt, pepper, garlic powder, paprika, optional breadcrumbs or crushed crackers.
Instructions Summary:
- Preheat oven to 350°F; grease casserole dish.
- Sauté onion and vegetables (optional).
- Mix creamy base with cheese and seasonings.
- Combine vegetables and creamy mixture; pour into dish.
- Top with cheese and breadcrumbs if desired.
- Bake 35–40 min until golden and set.
- Rest 5–10 min; garnish and serve.
This Corn & Squash Casserole is a perfect blend of creamy, cheesy, and lightly sweet vegetables — a versatile dish for summer, holidays, or any cozy dinner. It’s simple, satisfying, and always a hit at the table.
