Corn Squash Casserole Recipe

Name: Corn Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. yellow summer squash; 1/2 c. water; 1 egg; 1 can cream-style corn; 2/3 c. milk; 1/2 c. cracker crumbs; 2 Tbsp. sugar; 1/2 tsp. seasoning salt; 2 tsp. butter; salt and pepper to taste

Servings: persons

1
Wash and slice squash; cook in 1/2 cup water on medium heat until tender.
2
Beat egg and add milk; spread about 1/3 cup corn in bottom of greased casserole dish.
3
Add layer of 1/3 of squash. Sprinkle on part of crumbs, season and add few dots of butter and few spoons of egg mixture.
4
Repeat layers until all ingredients are used.
5
Pour remaining liquid over all.
6
Bake at 375u00b0 for about 30 minutes.
7
You can add onions and Cheddar cheese also.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. yellow summer squash, 1/2 c. water, 1 egg, 1 can cream-style corn, and more.

Yes, Corn Squash Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Squash Casserole

How did you like this recipe?

Frequently Asked Questions