Description
A delicious and healthy Corn and Squash Casserole that combines fresh vegetables with cheese and eggs for a satisfying dish.
Ingredients
- 2 cups yellow squash, sliced
- 2 cups zucchini, sliced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup milk
- 3 large eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or a little olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add the sliced yellow squash and zucchini to the skillet. Cook for another 5-7 minutes until the vegetables are tender but still slightly crisp. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the corn, shredded cheddar cheese, milk, eggs, salt, black pepper, and dried thyme. Whisk until well combined.
- Stir in the sautéed vegetables into the egg mixture until evenly distributed.
- Pour the mixture into the prepared baking dish. Evenly sprinkle the breadcrumbs over the top.
- Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.
- Remove from the oven and let it cool for about 10 minutes before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of red pepper flakes to the vegetable mixture.
- You can substitute the cheddar cheese with mozzarella or pepper jack for different flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg