Hide the Veggies Please Summer Squash and Zucchini Corn Casserole Recipe

Recipesfull introduces to you: Popular Recipes. (Hide the Veggies Please Summer Squash and Zucchini Corn Casserole Recipe). This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden).

Brief

Prep 20 mins

Cook: 50 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 18

Yield: 18 servings

Hide the Veggies Please Summer Squash and Zucchini Corn Casserole Recipe

Ingredients

1 tablespoon vegetable oil

2 cups chopped yellow summer squash

1 ½ cups shredded zucchini

¼ cup chopped red onion

1 tablespoon garlic powder

⅛ teaspoon ground black pepper

or to taste

¼ cup grated Parmesan cheese

½ cup light margarine

1 (8 ounce) package cream cheese

softened

1 (14.5 ounce) can whole kernel corn

drained

2 (14.5 ounce) cans cream-style corn

divided

2 (8.5 ounce) packages dry corn muffin mix

2 eggs

1 tablespoon white sugar

Side Dish

Directions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Nutritional Information

Hide the Veggies Please Summer Squash and Zucchini Corn Casserole Recipe

Servings Per Recipe:18

Calories: 256.6

% Daily Value *

Protein: 5.7g 11%

Carbohydrates: 33.5g 11%

Dietary Fiber: 3.1g 12%

Sugars: 3.6g

Fat: 11.9g 18%

Saturated Fat: 4.6g 23%

Cholesterol: 35.9mg 12%

Vitamin A Iu: 541.9IU 11%

Niacin Equivalents: 2.2mg 17%

Vitamin B6: 0.2mg 10%

Vitamin C: 6.4mg 11%

Folate: 69.5mcg 17%

Calcium: 47.4mg 5%

Iron: 1.4mg 8%

Magnesium: 23.7mg 9%

Potassium: 213.5mg 6%

Sodium: 614.2mg 25%

Thiamin: 0.2mg 16%

Calories From Fat: 107.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.