Yellow Squash and Corn Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 eggs
1 (11 ounce) can cream-style corn
¼ cup grated Parmesan cheese
¼ cup vegetable oil
2 tablespoons white sugar
¼ teaspoon minced garlic
¼ teaspoon ground black pepper
¼ cup chopped onions
2 cups sliced yellow squash
½ cup biscuit baking mix

Nutrition Info

193.7 calories
carbohydrate: 13.9 g
cholesterol: 65.7 mg
fat: 13.6 g
fiber: 1.2 g
protein: 5 g
saturatedFat: 3.1 g
servingSize: -
sodium: 227.5 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

  2. Whisk eggs in a large bowl until smooth. Stir in cream corn, Parmesan cheese, oil, sugar, garlic, and pepper. Fold in onions, squash, and biscuit mix. Pour into prepared baking pan.

  3. Bake in preheated oven until bubbly and lightly browned, 30 to 40 minutes.

Recipe Yield

1 - 9x9 inch pan

Recipe Note

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!

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