"Slightly sweet and very creamy, this is a wonderful addition to any meal, and an easy way to get your kids to eat their veggies!" — JULIAJOHNSON
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1 (11 ounce) can
grated Parmesan cheese
ground black pepper
sliced yellow squash
biscuit baking mix
Made a few changes.. try using fresh corn and then scrape off the kernels with a knife instead of cream corn ( added a dollop of cream) .. two ears of corn is enough, just boil in water about 10 min. Also saute the onions, garlic, and squash with butter. Do this until the onions caramelize, I also used flour, corn meal(4:1), baking powder and salt mixture, instead of a baking mix. Mixed two cheeses cheddar and Parmesan with cheddar on top.
No left overs.
It was ok but I thought for me to much filler and not enough squash I would add more squash.
This is a pretty good recipe! Very yummy! The only comment I have for it is that I wish I had used even more veggies. The mix takes up more space than anticipated and makes for uneven bites. Some are nice and vegetabley, while others are all strange batter-fluff.
Light, flavorful, great fall side-dish recipe! I went 50-50 yellow squash and zucchini to add some color, but otherwise followed recipe exactly. It might just be my oven, but it needed at least 10 min. more time than recipe suggested. Thanks for a keeper!!
Super easy and delicious! I followed the recipe exactly (except my dish was an 8x8) and had no problems. It was a big hit at Thanksgiving. Next time I'll try adding some zucchini too.
I made this with fresh organic yellow squash from our garden. Used one teaspoon of Splenda "Sugar Blend for Baking" and 15 ounces of cream corn.
Both my wife and I thought it was delicious.
I tried this recipe for Thanksgiving. I was looking for something that combined something different with summer squash which i'm crazy about.I subbed 1/4c.cheddar cheese instead of parmesan(my husband doesn't care for it)and,i used fluffy pancake mix 1/2c. in place of the bicuit mix i don't normally use mixes.It came out very tasty my whole family enjoyed it!I think next time i'll add a little milk or cream to help with preventing drying out.
Very good! I was rummaging through my cabinets 2 days before Christmas for ingredients to make something to take to our family's holiday gathering. I found this recipe and had everything to make it. It sounded a little too "yellow" to me, so I added parsley and some red and green pepper for color. Beautiful and very tasty! I did find it took about 45 minutes to bake though. I'll definitely be making it again, my husband and son loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Yellow Squash and Corn Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 122
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