Squash-Corn Casserole Recipe

Name: Squash-Corn Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 yellow crookneck squash; 1 can corn, drained; 1 shallot, chopped; 2 eggs, beaten; 1 Tbsp. cream cheese; 2 Tbsp. butter; 2 Tbsp. flour; 1/4 cup milk; salt; pepper

Servings: persons

1
Dice the squash and put in large mixing bowl.
2
Add drained can of corn, shallot, eggs, and cream cheese.
3
Mix well and pour into a buttered baking dish.
4
Make a white sauce by melting butter.
5
Add flour and cook until bubbly, stirring frequently about 1 minute.
6
Add milk, salt and pepper.
7
Cook until thickened. Pour over squash mixture and gently mix.
8
You may top the casserole with buttered bread crumbs and a light sprinkle of pepper.
9
Bake at 350 degrees until bubbly, (30-45 minutes.)

257

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: 4 yellow crookneck squash, 1 can corn, drained, 1 shallot, chopped, 2 eggs, beaten, and more.

Yes, Squash-Corn 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.

Squash-Corn Casserole

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