Betty's Superb Squash and Corn Casserole

Bettyskitchen's picture

Aug. 10, 2013

In this video, Betty demonstrates how to make Squash and Corn Casserole. This recipe gives you a wonderful dish that uses fresh garden vegetables that are readily available during the summer.


Yellow squash 4 Small , sliced (3
Zucchini squash 4 Small , sliced (3
Butter 2 Tablespoon
Chopped white onion 2 Cup (32 tbs)
Garlic clove 2 , minced
Eggs 2 , well beaten
Fresh corn 3 Cup (48 tbs) , cut from the cob
Shredded white cheddar cheese 1 1/2 Cup (24 tbs)
Sour cream 1/2 Cup (8 tbs) (light or regular)
Mayonnaise 1/2 Cup (8 tbs) (light or regular)
Freshly ground black peppercorn 2 Teaspoon
Table salt 1 Teaspoon
Soft breadcrumbs 1/2 Cup (8 tbs)
Grated asiago cheese 1/2 Cup (8 tbs)
Cooking oil spray 1 Teaspoon (as needed)
For topping
Melted butter 2 Tablespoon
Soft breadcrumbs 1 Cup (16 tbs)



1. Grease a 13-inch by 9-inch by 2-inch casserole dish with cooking oil spray and set aside.


2. In a large pot or Dutch oven, place sliced yellow and zucchini squash. Cover it with water and bring to a boil over medium-high heat. Cook for about 5 minutes or until crisp-tender. Drain well and press with paper towel to get rid of excess liquid. Let cool for a few minutes.

3. In a medium-sized skillet, melt butter over medium-high heat and add chopped onion. Reduce heat and saute for about 10 minutes or until soft and clear.

4. Add minced garlic and saute for another 2 minutes. Remove skillet from flame and let cool.

5. In a large bowl, combine beaten egg, fresh corn, cheddar cheese, sour cream, mayonnaise, ground black peppercorns, salt, soft breadcrumbs, and grated Asiago cheese. Mix well.

6. Finally, add the cooked and cooled yellow squash, zucchini, sauteed onion, and garlic. Gently fold to combine.

7. Into the greased casserole dish, transfer the mixture and set aside.

For Topping:

8. In a small bowl, combine melted butter, soft breadcrumbs, and grated cheese.


9. Preheat oven to 350 degree F.

10. Spread topping evenly over the top of the casserole and pop in oven. Bake for 40-50 minutes or until topping is brown and cheese is bubbly.

11. Remove the dish from oven and place on cooling rack for 5-10 minutes.


12. Serve hot with fresh sliced tomatoes and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 467Calories from Fat 282

 % Daily Value*

Total Fat 32 g49.2%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 623 mg25.96%

Total Carbohydrates 33 g11%

Dietary Fiber 5 g20%

Sugars 10 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet