Countrified Hicks: Zucchini, Squash & Corn Casserole

Saturday, November 3, 2018

Zucchini, Squash & Corn Casserole

This is a simple but super delicious casserole. It is perfect for summer picnics or is a favorite side for your Thanksgiving or Christmas dinner. No matter when you serve it, it will be a big hit around your table.

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Zucchini, Squash & Corn Casserole

1 lb. zucchini, sliced

1 lb. yellow squash, sliced

1 can of corn, drained

1 1/2 c. shredded cheddar cheese

1 c. Panko breadcrumbs

1/2 c. sour cream

1/4 c. butter

2 lg. eggs, beaten

1 tsp. chopped onions

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. garlic powder

Preheat your oven to 350 degrees. In a large skillet, add the butter and then saute the zucchini, squash and onion until soft.

Lightly spray a 9"x13" cake pan. Using a large bowl, stir together the cooked vegetables, the corn, spices, cheese, eggs, and sour cream.

Spread the mixture out into the cake pan.

Now, sprinkle on the Panko bread crumbs.

Place into the oven and bake for 25-30 minutes, or until the top is lightly browned.

Dip up, serve, and enjoy! Pairs perfectly with anything or even on its own.

This casserole pairs beautifully with all kinds of meats but some of our favorites to serve it with include: Glazed Pork Chops, Salisbury Steak, or my Soy & Garlic Chicken!