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My review
Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
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Nep2nfly
"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
1 h 15 m servings 257Original recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- 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.
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Reviews
Read all reviews 910 Ratings
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Most helpful critical review
8/19/2018
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.
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7/12/2012
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 ...
8/5/2012
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...
9/27/2012
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 o...
8/19/2018
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.
7/10/2017
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 ...
10/24/2016
Definitely a keeper! I substituted all yellow squash rather than using squash and zucchini.
8/26/2016
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 c...
10/4/2015
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 pe...