Summer Squash and Sweet Corn Casserole is a slight adaptation of a southern favorite! Given that I live, literally, just south of the Mason-Dixon line, I guess I could consider myself barely southern. However, my neighbor, and former colleague, Katherine, is my ideal example of Southern hospitality. Sweet beyond words, and an incredible cook, she introduced her squash casserole to me one sultry summer evening a few years back as we dined at her home with her family. “Oh, it’s so easy!” she said in her southern Carolina drawl when I asked about this savory dish. I’ve been wanting to ask her how to make it ever since. This summer, as I was staring at all the summer squash pouring out of the vendors wares at the local farmer’s market, I took the plunge. I bought the squash and followed up with contacting her for the details. She sent me a recipe from Southern Living which was similar to her grandmother’s she makes from memory, with a few alterations and deletions.
The Southern Living recipe called for mayo and sour cream, neither of which were used in Katherine’s recipe. We decided the sour cream may give it a nice creamy texture, but drop the mayo, for sure. I wanted to include some summer sweet corn for a contrast of flavors and textures since I had just shucked some I recently bought. She had never used Swiss cheese either, but recommended freshly grated parmesan as the cheese in the topping as an alternative. Because of the addition of corn, I increased the amount of butter. Besides, I hate having partial pieces of butter in my fridge. Incorporating a whole stick in this recipe was not an issue for me. Fresh thyme is flourishing in my patio herb garden, so I decided to use about a tablespoon of leaves stripped from their stems. Katherine specified Vidalia onions and those were purchased. I believe I am ready to begin this adventure! Follow closely so you don’t get lost!
In the melted butter, cook squash, onions and corn over medium-low heat along with 1 teaspoon of the salt for about 10 minutes or until squash centers are tender.
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Place squash mixture in a colander over a bowl. Let it drain the excess water for about 30 minutes. This step is imperative! You don’t want your casserole to be soggy!
Place mixture in a prepared 2-quart dish . At this point, sprinkle on a little sugar, if desired. Katherine’s grandmother always sprinkled a little sugar on the squash. She said sugar is always good with vegetables and she agrees! Unfortunately, I forgot this step with this first attempt.
Next, stir the beaten eggs, sour cream, cheese, thyme leaves, salt and pepper until well combined.
Fold it into the squash mixture then spoon into a prepared 2-quart pan. Oh my, doesn’t that look luscious and creamy?
Melt the remaining butter in a small microwaveable bowl. Toss the hand-crushed crackers and cheese together with the melted butter.
Sprinkle over the squash and bake for about 20 minutes, according to the Southern Living recipe, until golden in a 350 degree preheated oven. I actually cooked this longer because the mixture is a bit deeper than it would be in an 11″ x 7″ pan as suggested in their recipe. I believe my total time was closer to 40 minutes and it was perfect!
Scoop out this deliciousness onto your plate with your choice of meat. I hear fried chicken is a perfect companion, but I really don’t make that much at all. To be honest, it’s great to eat just by itself! I’m thinking it would be a great accompaniment to crab cakes! Yum! Either way, Summer Squash and Sweet Corn Casserole is a perfect summer comfort food, so you better go pick up some squash and get busy! Your family with thank you, over and over again!
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Serves: 6-8 servings
- 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
- Slice squash into ¼" rounds.
- Dice onion.
- Melt 4 tablespoons of the butter in a medium skillet.
- 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.
- 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!
- Stir together the beaten eggs, sour cream, cheese, thyme, pepper and remaining salt.
- Gently fold in the squash mixture.
- Spoon into prepared 2 quart dish.
- Sprinkle lightly with a dusting of sugar, if desired.( I didn't do this step because I forgot, but Katherine recommended it.)
- Microwave the remaining butter in a bowl for 20-25 seconds.
- Toss together crackers, melted butter and cheese.
- 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.
