Summer Squash Casserole
Need some side dish inspiration for your next backyard barbecue? Try Fresh Corn and Summer Squash Casserole made with eggs, cheddar cheese and a crunchy cracker topping.
Makes: 6-8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 4 tablespoons butter, divided, plus 1 tablespoon for greasing dish
- 1 medium yellow onion, chopped
- 4 medium yellow squash, cut into bite-sized pieces
- 2 cups fresh corn kernels
- ½ cup milk
- 2 eggs
- 8 ounces sharp cheddar cheese, grated
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- 1 cup Ritz crackers, crushed
- 2 tablespoons fresh chives, chopped
Instructions
- Preheat oven to 350 degrees. Lightly butter a 9-by-13-inch baking dish with about 1 tablespoon butter and set aside.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add onion and saute about 8 minutes, stirring occasionally. Remove skillet from heat and add squash and corn kernels. Stir to combine, then spoon vegetable mixture into the prepared baking dish.
- In a medium bowl, whisk together the milk, eggs, half the grated cheese, salt, pepper and cayenne. Pour milk mixture over the vegetable mixture.
- Top casserole with crushed crackers and remaining cheese. Melt remaining 2 tablespoons butter and drizzle over the top. Bake casserole 25 minutes. Garnish with fresh chives and serve warm.
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