Creamy Cheesy Squash, Zucchini, and Corn Casserole Recipe

Summer gardens burst with zucchini that practically overflow kitchen counters, making this cheesy squash casserole a delightful solution for abundant produce.

Colorful vegetables combine with melted cheese for a comforting dish everyone will adore.

Fresh corn kernels add sweet crunch against creamy textures that dance across your palate.

Seasonal ingredients create magic when blended with minimal effort and maximum flavor.

Local farmers’ markets often supply the most vibrant vegetables for this hearty meal.

Cheese brings rich depth to humble garden vegetables, turning simple ingredients into something extraordinary.

I bet you’ll want seconds of this irresistible casserole that celebrates summer’s bounty.

Cheesy Squash Zucchini and Corn Casserole Recipe Twist Suggestions

• Vegan Veggie Bake: Replace chicken broth with vegetable broth, swap mayonnaise and sour cream with vegan alternatives like cashew cream, use nutritional yeast instead of cheese, and substitute eggs with ground flaxseed mixed with water.
• Gluten-Free Garden Casserole: Use gluten-free crackers or breadcrumbs instead of Ritz crackers, ensure all ingredients are certified gluten-free, and select a gluten-free chicken or vegetable broth.
• Low-Carb Vegetable Gratin: Reduce corn quantity, add cauliflower or extra zucchini, use almond flour or crushed pork rinds instead of crackers, and choose a lower-carb cheese like parmesan.
• Herb-Infused Summer Casserole: Incorporate fresh herbs like basil, thyme, or rosemary into the mixture, add minced garlic for extra flavor, and sprinkle chopped chives on top before serving.

FAQs

• Can I use frozen vegetables instead of fresh ones?

Yes, you can use frozen squash, zucchini, and corn. Thaw and drain them well to prevent excess moisture in the casserole.

• Is this recipe gluten-free?

No, the Ritz crackers contain wheat. For a gluten-free version, use gluten-free crackers or breadcrumbs on top.

• Can I make this casserole ahead of time?

Absolutely! Prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time when cooking from cold.

• What type of cheese works best in this recipe?

Sharp cheddar cheese provides the best flavor, but you can also use mild cheddar or a blend of cheeses like monterey jack and cheddar for variety.

The Ultimate Cheesy Veggie Side You Didn’t Know You Needed

• Quick Veggie Comfort: Transforms simple summer vegetables into a creamy, cheesy casserole that feels like a warm hug on a plate.
• Family-Friendly Feast: Packed with colorful vegetables and cheese, this dish sneaks nutritious ingredients past picky eaters with its irresistible flavor.
• Simple Weeknight Winner: Requires minimal prep time and basic cooking skills, making it perfect for busy home cooks who want a delicious meal without complicated techniques.
• Make-Ahead Magic: Can be assembled in advance and refrigerated, then baked fresh when ready to serve, offering maximum convenience for meal planning.

What’s Inside The Squash Zucchini Corn Casserole

• Yellow Squash, Zucchini: Fresh summer vegetables that provide the base and texture for the casserole, sliced uniformly for even cooking. Choose firm, bright-colored squash without blemishes.
• Sweet or Yellow Onion: Adds depth of flavor and aromatic sweetness to the dish. Select a crisp, fresh onion for the best taste.
• Corn: Brings a sweet and tender element to the casserole. Use fresh, frozen, or canned corn depending on availability.

• Mayonnaise, Sour Cream: Creamy components that help bind the casserole and add richness. Use full-fat versions for best results.
• Eggs: Act as a binding agent to hold the casserole together and provide structure.
• Sharp Cheddar Cheese: Delivers a sharp, tangy flavor and creates a golden, melty topping. Choose a high-quality, freshly shredded cheese.

• Chicken Broth: Provides moisture and enhances the overall flavor of the casserole.
• Salt, Pepper: Basic seasonings that bring out the natural flavors of the vegetables.
• Salted Butter: Adds richness and helps create a golden surface when melted.
• Ritz Crackers: Offer a crispy, buttery topping that adds texture and crunch to the casserole.

How To Make Cheesy Squash Zucchini Corn Casserole

Step 1: Warm Up the Oven

Fire up your oven to 350°F and get ready for a delicious adventure.

Grease a baking dish to prepare for the cheesy goodness coming its way.

Step 2: Boil and Soften Vegetables

Grab a large pot and pour in the chicken broth.

• Squash
• Zucchini
• Onion

Simmer these veggies until they’re tender and full of flavor.

Step 3: Drain and Mix Vegetables

Carefully drain the cooked vegetables and transfer them to a spacious mixing bowl.

This is where the magic begins!

Step 4: Create the Creamy Base

• Cooked corn
• Mayonnaise
• Sour cream
• Eggs
• Melted butter
• Salt
• Pepper

Stir everything together until well combined and looking super delicious.

Step 5: Cheese It Up

Fold in the sharp cheddar cheese, making sure every bite will be packed with cheesy goodness.

Step 6: Prepare for Baking

Pour the veggie-cheese mixture into your prepared baking dish.

Get ready for some serious flavor!

Step 7: Add the Crispy Topping

Sprinkle the remaining cheese and crushed Ritz crackers over the top.

This will create a golden, crunchy layer that’ll make everyone’s mouth water.

Step 8: Bake to Perfection

Slide the dish into the oven and bake for 30-35 minutes.

You’re looking for a bubbly, golden-brown top that screams “eat me!”

Step 9: Cool and Serve

Let the casserole rest for a few minutes after pulling it out of the oven.

This helps it set and makes serving a breeze.

Enjoy your incredible vegetable cheese bake!

Smart Ideas for Cheesy Squash, Zucchini, and Corn Casserole

• Choose firm, unblemished squash and zucchini for the best flavor and texture in your casserole.
• After boiling vegetables, ensure complete drainage to prevent a watery casserole and maintain a rich, creamy consistency.
• Experiment with different cheese types like monterey jack or gruyere for unique flavor profiles while keeping the same quantity.
• Replace Ritz crackers with gluten-free breadcrumbs or crushed cornflakes to make the dish suitable for gluten-sensitive diners.
• Prepare the casserole up to a day in advance, refrigerate, and bake just before serving for convenient meal planning.

Cheesy Squash Zucchini Corn Casserole – How to Handle Leftovers

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days.
• Transfer cooled casserole to a freezer-safe dish. Wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
• Thaw overnight in the refrigerator. Preheat oven to 350°F. Cover with foil and warm for 15-20 minutes until heated through.
• For individual portions, heat on medium power for 1-2 minutes, stirring halfway. Add a splash of chicken broth to prevent dryness.

Matchups for Cheesy Squash, Zucchini, and Corn Casserole

• Pair Zesty White Wine: Crisp sauvignon blanc cuts through the rich, creamy casserole, balancing its cheesy texture with bright, citrusy notes.
• Complement with Roasted Chicken: Tender, herb-seasoned roasted chicken provides a protein-packed partner that matches the casserole's hearty vegetable medley.
• Serve with Fresh Garden Salad: Light, crisp mixed greens with a tangy vinaigrette offer a refreshing contrast to the warm, cheesy casserole, adding a bright counterpoint to the dish.
• Match with Crusty Bread: Warm, rustic sourdough or French bread allows diners to soak up the delicious cheesy vegetable juices, enhancing the overall meal experience.

Cheesy Squash, Zucchini, and Corn Casserole Recipe

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4.5 from 17 reviews

• Total Time: 1 hour 5 minutes
• Yield: 8 1x

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Description

Summer’s harvest shines in this Cheesy Squash, Zucchini, and Corn Casserole, blending garden-fresh vegetables with creamy, melted cheese. Comfort meets freshness in each delightful, golden-brown bite you’ll savor.

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Ingredients

Scale 1x2x3x

Main Vegetables:

• 4 cups yellow squash (sliced 1/4-inch thick)
• 4 cups zucchini (sliced 1/4-inch thick)
• 2 cups cooked corn
• 1 1/2 cups coarsely chopped sweet or yellow onion

Dairy and Binding Ingredients:

• 2 cups shredded sharp cheddar cheese
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 large eggs, lightly beaten
• 2 tablespoons salted butter, melted

Seasonings and Topping:

• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups coarsely crushed Ritz crackers

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Instructions

1. Prepare oven by heating to 350°F (175°C) and lightly grease a baking dish.
2. Fill a large pot with chicken broth and bring to a rolling boil, then carefully add sliced squash, zucchini, and chopped onion.
3. Simmer vegetables until they become tender but not mushy, approximately 4-5 minutes.
4. Drain vegetables thoroughly in a colander, allowing excess liquid to escape.
5. Transfer drained vegetables to a spacious mixing bowl and gently fold in sweet corn kernels.
6. Incorporate mayonnaise, sour cream, whisked eggs, melted butter, salt, and pepper into the vegetable mixture, stirring until evenly combined.
7. Fold in sharp cheddar cheese, ensuring ingredients are well distributed throughout the casserole base.
8. Pour the creamy vegetable mixture into the prepared baking dish, spreading it evenly.
9. Generously top the casserole with remaining cheese and crushed Ritz crackers, creating a crispy golden layer.
10. Slide the casserole into the preheated oven and bake for 30-35 minutes until the surface turns golden brown and edges become bubbly.
11. Remove from oven and allow the casserole to rest for 5-10 minutes before serving, which helps set the texture.

Notes

• Swap out chicken broth for vegetable broth to create a vegetarian-friendly version of this comforting casserole.
• For a gluten-free option, replace Ritz crackers with gluten-free breadcrumbs or crushed cornflakes for a crispy topping.
• Experiment with different cheese varieties like Gruyère or pepper jack to add unique flavor dimensions to the dish.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 15 g
• Saturated Fat: 7 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 2 g
• Protein: 8 g
• Cholesterol: 50 mg