Raw corn adds a delightful crunch to this family favorite casserole with patty pan squash.

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Recipe Summary

prep:
30 mins
cook:
55 mins
total:
1 hr 25 mins
Servings:
10
Yield:
1 11x7-inch casserole
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.

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  • Bring a large pot of water to a rolling boil. Add patty pan, yellow squash, zucchini, and onion; return to a boil. Boil until vegetables are tender, about 15 minutes. Drain and transfer to a large bowl.

  • Add Cheddar cheese, butter, chile peppers, bread crumbs, corn kernels, and eggs. Season with salt and pepper and pour into the prepared casserole. Top with wontons.

  • Bake in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts

139 calories; protein 5.7g; carbohydrates 7.4g; fat 10g; cholesterol 61.3mg; sodium 181.9mg. Full Nutrition
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