Super Cheesy Squash, Zucchini, and Corn Casserole Recipe

Need a refreshing and tasty Squash, Zucchini, and Corn Casserole Recipe? Get the ingredients and step-by-step recipe instructions below!

If you’re searching for a hearty, delicious dish that’s perfect for any occasion, the Cheesy Squash, Zucchini, and Corn Casserole is a must-try.

This savory casserole combines tender squash, zucchini, and sweet corn with a cheesy, crunchy topping, making it a crowd-pleaser for family dinners, potlucks, or as a comforting side dish.

What is Cheesy Squash, Zucchini, and Corn Casserole?

This casserole is a flavorful blend of summer vegetables baked in a rich, cheesy sauce and topped with buttery Ritz cracker crumbs.

Perfectly suited for using up garden-fresh squash and zucchini, it’s a versatile dish that works equally well as a main course or a side.

Ingredients

Main Ingredients

• 4 cups yellow squash, sliced ¼-inch thick
• 4 cups zucchini, sliced ¼-inch thick
• 1 ½ cups sweet or yellow onion, coarsely chopped
• 4 cups chicken broth
• 2 cups cooked corn
• ½ cup mayonnaise
• ½ cup sour cream
• 2 large eggs, lightly beaten
• 2 tablespoons salted butter, melted
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 cups sharp cheddar cheese, shredded
• 1 ½ cups Ritz crackers, coarsely crushed

Substitutions and Variations

1. Vegetarian: Replace chicken broth with vegetable broth.
2. Low-Fat: Use low-fat mayo and sour cream or substitute Greek yogurt.
3. Cheese Options: Swap cheddar for Monterey Jack or a cheese blend.
4. Gluten-Free: Use gluten-free crackers for the topping.
5. Protein Boost: Add cooked chicken or crispy bacon.

Step-by-Step Instructions

1. Prepare the Vegetables

• Slice squash and zucchini into ¼-inch rounds and chop the onion.

2. Cook Vegetables

• Combine squash, zucchini, and onion in a large pot.
• Add chicken broth to cover the vegetables and bring to a boil.
• Reduce heat and simmer for 6-7 minutes until tender.
• Drain well to remove excess liquid.

3. Preheat Oven

• Preheat the oven to 350°F (175°C). Grease a 2-quart baking dish.

4. Make the Cheesy Mixture

• In a bowl, mix mayonnaise, sour cream, eggs, melted butter, salt, and pepper.
• Stir in 1 ½ cups of shredded cheddar cheese.

5. Combine Ingredients

• Add cooked vegetables and corn to the cheesy mixture. Mix gently.

6. Assemble the Casserole

• Spread half the vegetable mixture in the baking dish.
• Sprinkle with half the crushed Ritz crackers.
• Add the remaining vegetable mixture, then top with the rest of the crackers and ½ cup cheddar cheese.

7. Bake

• Bake for 30-35 minutes until bubbly and golden brown on top.

Common Mistakes to Avoid

1. Overcooking Vegetables: Simmer just until tender to maintain a good texture.
2. Skipping the Drain: Ensure vegetables are well-drained to prevent a watery casserole.
3. Using Pre-Shredded Cheese: Grate cheese fresh for the best melt and flavor.

Serving and Presentation Tips

Pairing Suggestions

• Proteins: Pair with grilled chicken, pork chops, or steak.
• Salads: Serve alongside a crisp green salad with vinaigrette.
• Bread: Warm dinner rolls or garlic bread are perfect complements.

Presentation Ideas

• Garnish: Sprinkle with fresh parsley or thyme for color.
• Individual Portions: Use ramekins for single servings.
• Serveware: Use a colorful baking dish that transitions beautifully from oven to table.

Recipe Tips

• Make Ahead: Assemble the casserole a day before and bake when ready.
• Freezing: Freeze the unbaked casserole for up to 3 months. Thaw overnight before baking.
• Seasoning Adjustments: Taste the mixture before adding eggs to fine-tune the seasoning.

Frequently Asked Questions

Q: Can I add other vegetables?
Yes! Try bell peppers, spinach, or tomatoes.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I make this vegan?
Yes, use plant-based mayo, sour cream, and cheese, and replace eggs with a vegan substitute.

Q: What can I use instead of Ritz crackers?
Breadcrumbs, crushed potato chips, or gluten-free crackers work well.

Cheesy Squash, Zucchini, and Corn Casserole Recipe

Ingredients

• 4 cups yellow squash, sliced
• 4 cups zucchini, sliced
• 1 ½ cups sweet onion, chopped
• 4 cups chicken broth
• 2 cups cooked corn
• ½ cup mayonnaise
• ½ cup sour cream
• 2 large eggs, beaten
• 2 tbsp salted butter, melted
• 1 tsp salt
• ½ tsp pepper
• 2 cups sharp cheddar cheese, shredded
• 1 ½ cups Ritz crackers, crushed

Instructions

1. Preheat oven to 350°F (175°C).
2. Cook squash, zucchini, and onion in chicken broth until tender. Drain.
3. Combine mayo, sour cream, eggs, butter, salt, pepper, and 1 ½ cups cheese. Mix with vegetables and corn.
4. Layer in greased baking dish: half the vegetable mixture, half the crackers, remaining mixture, remaining crackers, and cheese.
5. Bake 30-35 minutes until bubbly and golden brown.

Conclusion Squash, Zucchini, and Corn Casserole

The Cheesy Squash, Zucchini, and Corn Casserole is a delightful addition to any meal.

With its creamy, cheesy base and crunchy topping, it’s a perfect way to showcase fresh summer vegetables.

Whether you’re hosting a family dinner or contributing to a potluck, this casserole is sure to impress.

Give it a try—you’ll love the blend of flavors and textures!