Summer Squash and Sweet Corn Casserole
A delicious Summer Squash and Sweet Corn Casserole combining the best of Southern flavors.
Equipment
- skillet
- colander
- 2 Quart Dish
- microwave
Ingredients
Casserole Base
- ½ cup unsalted butter divided
- 5-6 medium yellow squash sliced, approximately 3 pounds
- 1.5 cups Vidalia onion diced
- 1 cup sweet corn kernels
- 2 teaspoons Kosher salt divided
- 2 large eggs lightly beaten
- 8 oz light sour cream
- 1.5 cups mild cheddar cheese finely shredded
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon freshly ground black pepper
Topping
- 2 sleeves Ritz crackers coarsely crushed
- 0.5 cup mild cheddar cheese finely shredded
- 1 teaspoon thyme leaves
Instructions
Preparation
- Slice squash into ¼" rounds.
- Dice onion.
- Melt 4 tablespoons of the butter in a medium skillet.
- Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
- Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped! You don't want your casserole to be soggy!
- Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
- Gently fold in the squash mixture.
- Spoon into prepared 2 quart dish.
Baking
- Sprinkle lightly with a dusting of sugar, if desired. (I didn't do this step because I forgot, but Katherine recommended it.)
- Microwave the remaining butter in a bowl for 20-25 seconds.
- Toss together crackers, melted butter and cheese.
- Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due to the depth of the dish you choose to use.
Nutrition
Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 8gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 1200IUVitamin C: 15mgCalcium: 250mgIron: 1.5mg
Tried this recipe?Let us know how it was!