Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Pairing squash and onion with corn and cheese in a casserole is one way to sneak some extra vegetables by those picky eaters in your household.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 257 Calories

Ingredients

• 2 eggs
• 1 tablespoon white sugar
• 1 (8 ounce) package cream cheese, softened
• 1 tablespoon vegetable oil
• 1 tablespoon garlic powder
• 2 (8.5 ounce) packages dry corn muffin mix
• 1 (14.5 ounce) can whole kernel corn, drained
• 2 cups chopped yellow summer squash
• 2 (14.5 ounce) cans cream-style corn, divided
• 0.25 cup grated Parmesan cheese
• 0.125 teaspoon ground black pepper, or to taste
• 0.25 cup chopped red onion
• 1.5 cups shredded zucchini
• 0.5 cup light margarine

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

Step 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.

Step 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.

Step 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.