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Anya’s Amazing Corn and Squash Casserole

Corn and squash casserole
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A comforting and creamy casserole featuring sweet corn and tender squash, perfect for any occasion.

Ingredients

Scale
  • 2 cups corn kernels (fresh or frozen)
  • 2 cups diced yellow squash
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth, cooking for 1 minute.
  3. Gradually whisk in the milk until the sauce is smooth and thickened.
  4. Stir in the sour cream, Parmesan cheese, salt, and pepper. Cook until heated through, but do not boil.
  5. Gently fold in the corn and squash.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle the breadcrumbs evenly over the top.
  8. Bake for 25-30 minutes, or until bubbly and the topping is golden brown.

Notes

  • For a richer flavor, you can add a pinch of nutmeg to the sauce.
  • If using fresh corn, you can blanch it for a minute before adding it to the casserole.
  • Feel free to add other vegetables like diced bell peppers or onions for extra flavor.

Nutrition

Find it online: https://savorsensations.com/corn-squash-casserole/