Name: Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 18
Ingredients: Vegetable oil - 1 tablespoon; Chopped yellow summer squash - 2 cups; Shredded zucchini - 1 ½ cups; Chopped red onion - ¼ cup; Garlic powder - 1 tablespoon; Ground black pepper, or to taste - ⅛ teaspoon; Grated Parmesan cheese - ¼ cup; Light margarine - ½ cup; Cream cheese, softened - 1 (8 ounce) package; Whole kernel corn, drained - 1 (14.5 ounce) can; Cream-style corn, divided - 2 (14.5 ounce) cans; Dry corn muffin mix - 2 (8.5 ounce) packages; Eggs - 2; White sugar - 1 tablespoon

Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

1. Vegetable oil - 1 tablespoon

2. Chopped yellow summer squash - 2 cups

3. Shredded zucchini - 1 ½ cups

4. Chopped red onion - ¼ cup

5. Garlic powder - 1 tablespoon

6. Ground black pepper, or to taste - ⅛ teaspoon

7. Grated Parmesan cheese - ¼ cup

8. Light margarine - ½ cup

9. Cream cheese, softened - 1 (8 ounce) package

10. Whole kernel corn, drained - 1 (14.5 ounce) can

11. Cream-style corn, divided - 2 (14.5 ounce) cans

12. Dry corn muffin mix - 2 (8.5 ounce) packages

13. Eggs - 2

14. White sugar - 1 tablespoon

How to cook deliciously - Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.