Summer Squash and Sweet Corn Casserole
 
Prep time
Cook time
Total time
 
This recipe is an adapted combination of Southern Living's Old-School Squash Casserole and Katherine's recipe recommendations.
Author:
Recipe type: Vegetable Side Dish
Cuisine: American-Southern
Serves: 6-8 servings
Ingredients
  • 8 T. (1/2 c. or 1 stick) unsalted butter, divided
  • 5-6 medium yellow squash, sliced, approximately 3 pounds
  • 1½ c. Vidalia onion, diced
  • 1 c. sweet corn kernels
  • 2 t. Kosher salt, divided
  • 2 large eggs, lightly beaten
  • 1-8 oz light sour cream
  • 1½ c. mild cheddar cheese, finely shredded
  • 1 T. fresh thyme leaves
  • ½ t. freshly ground black pepper
  • 2 sleeves of Ritz crackers, coarsely crushed
  • ½ c. mild cheddar cheese, finely shredded
  • 1 t. thyme leaves
Instructions
  1. Slice squash into ¼" rounds.
  2. Dice onion.
  3. Melt 4 tablespoons of the butter in a medium skillet.
  4. Cook squash, corn and onions in melted butter and 1 teaspoon of the salt, stirring frequently, until centers of squash are tender, about 10-12 minutes.
  5. Place squash mixture in a colander over a bowl and allow any excess water to drain off for about 30 minutes. This step cannot be skipped ! You don't want your casserole to be soggy!
  6. Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
  7. Gently fold in the squash mixture.
  8. Spoon into prepared 2 quart dish.
  9. Sprinkle lightly with a dusting of sugar, if desired.( I didn't do this step because I forgot, but Katherine recommended it.)
  10. Microwave the remaining butter in a bowl for 20-25 seconds.
  11. Toss together crackers, melted butter and cheese.
  12. Sprinkle mixture over the squash and bake 30-40 minutes until golden in a 350 degree preheated oven. Time may vary due the depth of the dish you choose to use.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/summer-squash-sweet-corn-casserole/