"This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden)." — Nep2nfly
Watch video tips and tricks
chopped yellow summer squash
1 1/2 cups
chopped red onion
ground black pepper, or to taste
grated Parmesan cheese
1 (8 ounce) package
cream cheese, softened
1 (14.5 ounce) can
whole kernel corn, drained
2 (14.5 ounce) cans
cream-style corn, divided
2 (8.5 ounce) packages
dry corn muffin mix
This recipe was good except that is was a bit sweet. I would not add the extrq sugar that is calls for and I used onely onc can of creamed corn which seemed to be enough. I think this would be a good recipe for a potluck.
I got my picky eater to eat zucchini and squash,lol. I did shred the squash and red onion instead of chopping. I would omit the sugar in the future, it really isn't needed and use fresh garlic instead of garlic powder.
Pretty good but rich. I sub'd out vegan sour cream for the cream cheese b/c I'm lactose intolerant and there didn't seem to be anything missing from the taste. I found the savory taste a bit off putting only because I do eat corn casserole which is quite sweet. I might make again b/c it is a good way to get rid of zucchini, but I'd keep out the onion, garlic and black pepper. Still, all in all, pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 107
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
See how to make a hearty squash casserole for a side or main.
See how to make a simple roasted zucchini casserole.