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Corn and squash casserole: 1 comforting recipe

Corn and squash casserole
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A comforting casserole that combines the sweetness of corn with tender squash and a rich, creamy sauce. It’s a delightful side dish perfect for any meal.

Ingredients

Scale
  • 2 cups corn kernels (fresh or frozen)
  • 2 cups diced yellow squash
  • 1 cup milk
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup breadcrumbs (optional, for topping)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the corn kernels and diced squash.
  3. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the milk until smooth. Bring to a simmer and cook until thickened, about 5 minutes.
  5. Stir in the cheddar cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
  6. Pour the cheese sauce over the corn and squash mixture and stir to combine.
  7. Transfer the mixture to a lightly greased baking dish.
  8. If desired, sprinkle breadcrumbs evenly over the top.
  9. Bake for 25-30 minutes, or until bubbly and lightly golden.

Notes

  • For a richer flavor, you can use heavy cream instead of milk.
  • Add a pinch of nutmeg for an extra layer of flavor.
  • Garnish with fresh parsley before serving.

Nutrition

Find it online: https://whiskdaily.com/corn-and-squash-casserole-recipe/