This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).

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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

257 calories; protein 5.7g; carbohydrates 33.5g; fat 11.9g; cholesterol 35.9mg; sodium 614.2mg. Full Nutrition
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Reviews (10)

Most helpful positive review

Rating: 5 stars
09/08/2012
fantastic! Read More
(12)

Most helpful critical review

Rating: 3 stars
08/19/2018
This is good comfort food but for all the vegetables in it it only tastes like corn and cornbread (which might be the point). I was just hoping for a few more flavors. Read More
11 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/08/2012
fantastic! Read More
(12)
Rating: 4 stars
07/12/2012
This recipe was good except that is was a bit sweet. I would not add the extrq sugar that is calls for and I used onely onc can of creamed corn which seemed to be enough. I think this would be a good recipe for a potluck. Read More
(10)
Rating: 4 stars
08/05/2012
I got my picky eater to eat zucchini and squash lol. I did shred the squash and red onion instead of chopping. I would omit the sugar in the future it really isn't needed and use fresh garlic instead of garlic powder. Read More
(6)
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Rating: 4 stars
09/27/2012
Pretty good but rich. I sub'd out vegan sour cream for the cream cheese b/c I'm lactose intolerant and there didn't seem to be anything missing from the taste. I found the savory taste a bit off putting only because I do eat corn casserole which is quite sweet. I might make again b/c it is a good way to get rid of zucchini but I'd keep out the onion garlic and black pepper. Still all in all pretty good. Read More
(1)
Rating: 5 stars
10/04/2015
I was on a mission to use what I had in the house so I replaced zucchini with asparagus. I didn't have Parmesan so I used shredded cheddar cheese. I omitted the regular can of corn used more pepper and some salt. Turned out great! Read More
Rating: 3 stars
08/19/2018
This is good comfort food but for all the vegetables in it it only tastes like corn and cornbread (which might be the point). I was just hoping for a few more flavors. Read More
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Rating: 3 stars
07/10/2017
Wasn't as flavorful as I thought it would be. It was lacking in taste and texture. I read back over the ingredients after I tasted it to see if I missed something. I did use fresh garlic and yellow onions instead of purple and only one can of cream corn instead of two. Perhaps I will try again when my next batch of zucchini comes in. Read More
Rating: 4 stars
06/07/2020
I have to agree with the submitter, this would be a great potluck dish! And, the title is correct, also, in that there is no hint of squash flavor in this dish, and other than the occasional fleck of green, a corn lover would never suspect another vegetable lurks beneath that beautiful, cornbread-like top. I left out the added sugar, and I used a cornmeal mix that was not sweet, as we prefer cornbread to be savory. This filled a 9" x 13" pan, and even bubbled over a bit, in the oven. Read More
Rating: 4 stars
08/26/2016
The favor was great but the texture was a little off. I baked it for an hour and it still was softer than I would have preferred. I think if I make it again I will omit the second can of cream corn. Read More