Squash And Corn Casserole Recipe

Name: Squash And Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. yellow squash; 2 eggs, beaten; 1 large white onion, chopped; 1-1/2 c. seasoned bread crumbs; 1 tsp. unsalted butter; 1-1/2 c. grated sharp cheddar cheese; 1 can cream of chicken soup; 1 (16-oz.) can whole kernel corn; 1 can cream of mushroom soup; 1/2 tsp. paprika

Servings: persons

2 lb. yellow squash
2 eggs, beaten
1 large white onion, chopped
1-1/2 c. seasoned bread crumbs
1 tsp. unsalted butter
1-1/2 c. grated sharp cheddar cheese
1 can cream of chicken soup
1 (16-oz.) can whole kernel corn
1 can cream of mushroom soup
1/2 tsp. paprika

1
Slice squash very thinly and cook in covered saucepan with 1/4 cup water until very soft.
2
Drain.
3
Saute onions in butter just until browning.
4
Remove both from heat and combine with cream of chicken soup and mushroom soup, eggs, 1 cup bread crumbs, corn and 1 cup of cheese.
5
Put in buttered 9 x 9 dish.
6
Combine remaining bread crumbs and cheese and cover top.
7
Sprinkle paprika over the contents and bake in a preheated 350u00b0
8
oven for 30 minutes, or until the casserole is firm and the top is slightly brown.

401

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.

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

You need 10 ingredients. The key ingredients include: 2 lb. yellow squash, 2 eggs, beaten, 1 large white onion, chopped, 1-1/2 c. seasoned bread crumbs, and more.

Yes, Squash And Corn Casserole falls under the Soups & Stews 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.

Squash And Corn Casserole

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