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Cheesy Yellow Squash and Corn Casserole Recipe with Crunchy Topping

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A quick and comforting casserole featuring creamy cheese, tender yellow squash, sweet corn, and a golden crunchy topping. Perfect for weeknights, potlucks, and any occasion where easy, crowd-pleasing comfort food is needed.

Ingredients

Scale
  • 4 cups sliced yellow squash (about 4 medium squash)
  • 1 to 1 ½ cups fresh or frozen corn kernels (thawed and drained if frozen)
  • 1 cup cottage cheese (small or medium curd, blended smooth)
  • 1 ½ cups shredded cheddar cheese (sharp or mild)
  • ½ cup grated Parmesan cheese
  • ½ cup mayonnaise or Greek yogurt
  • 2 large eggs, room temperature
  • ½ cup finely diced or grated onion
  • 2 cloves garlic, minced (optional)
  • ¾ cup breadcrumbs (plain or panko, gluten-free optional)
  • 3 tablespoons melted butter
  • Salt and pepper to taste
  • Fresh herbs like parsley or chives (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
  2. Slice yellow squash into ¼ inch thick rounds. Prepare corn kernels by cutting fresh corn off the cob or thawing and draining frozen corn.
  3. Blend cottage cheese in a food processor or blender until smooth and creamy.
  4. In a large bowl, combine blended cottage cheese, shredded cheddar, grated Parmesan, mayonnaise or Greek yogurt, beaten eggs, diced onion, minced garlic, salt, and pepper. Stir gently until combined.
  5. Fold in sliced squash and corn kernels carefully to coat evenly without breaking squash pieces.
  6. Transfer mixture to the prepared baking dish and spread evenly. Tap dish gently to level.
  7. In a small bowl, mix breadcrumbs with grated Parmesan and melted butter until crumbs are evenly coated.
  8. Sprinkle breadcrumb topping evenly over the casserole.
  9. Bake for 40 to 45 minutes until filling is set and topping is golden brown and crunchy. Test doneness by inserting a knife in the center; it should come out clean.
  10. Remove from oven and let rest for 10 minutes before serving.

Notes

If topping browns too fast, cover loosely with foil halfway through baking. Avoid overmixing squash to keep texture. Use fresh shredded cheese for better melting. Drain frozen corn well to prevent watery casserole. For gluten-free, use gluten-free breadcrumbs. For dairy-free, use vegan cheese and mayo substitutes and almond flour instead of breadcrumbs.

Nutrition

Keywords: yellow squash casserole, corn casserole, cheesy casserole, comfort food, easy side dish, potluck recipe, cheesy squash bake

Find it online: https://lirafood.com/cheesy-yellow-squash-and-corn-casserole-recipe-with-crunchy-topping-easy-and-comforting/