Ingredients
Scale
- 2 cups fresh or frozen corn kernels
- 2 cups diced yellow squash
- 1/2 cup chopped onion
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- Optional: 1/2 cup breadcrumbs for topping
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened (3-5 minutes).
- Stir in the flour and cook for 1 minute to create a roux.
- Gradually whisk in the milk, stirring continuously until thickened.
- Mix in corn, squash, salt, and pepper until combined.
- Fold in 3/4 cup of shredded cheddar cheese.
- Pour the mixture into a greased 9×13 inch baking dish.
- Top with remaining cheddar cheese and optional breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown.
- Allow to cool briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 casserole (about 150g)
- Calories: 220
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg