Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

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Nep2nfly 0

"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)."
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1 h 15 m servings 257 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 257 kcal
  • 13%
  • Fat:
  • 11.9 g
  • 18%
  • Carbs:
  • 33.5g
  • 11%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  2. Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
  3. Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
  4. Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.



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 ...

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...

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 o...

I was on a mission to use what I had in the house so I replaced zucchini with asparagus. I didn't have Parmesan so I used shredded cheddar cheese. I omitted the regular can of corn, used more pe...

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