Ingredients and Weight:
- Summer squash, 1 lb (peeled and diced)
- Zucchini, 1 lb (peeled and diced)
- Yellow onion, 1 medium (diced)
- Bell pepper, 1 medium (diced)
- Fresh corn kernels, 2 cups
- Cream-style corn, 1 (15-ounce) can
- Milk, 1 cup
- Eggs, 2 large
- Jiffy corn muffin mix, 1 (8.5-ounce) box
- Salt and black pepper, to taste
Preparation Time:
10 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the summer squash, zucchini, onion, bell pepper, corn kernels, cream-style corn, milk, eggs, and corn muffin mix. Season with salt and black pepper to taste.
- Spread the mixture into the prepared baking dish.
- Bake for 45-50 minutes, or until the casserole is set and golden brown on top.
Nutritional Information:
- Calories: 300 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
- Fiber: 5g
Dish Characteristics:
- Creamy and comforting
- Summery and fresh
- Family-friendly and kid-approved
- Great way to hide vegetables for picky eaters
User Comments:
- "This casserole is so delicious and perfect for summer. I love that it uses fresh vegetables."
- "My kids loved this casserole and didn't even realize they were eating vegetables."
- "This is one of my favorite side dishes. It's always a hit at parties."
Special Precautions and Tips:
- If desired, you can add 1/2 cup of shredded cheddar cheese to the casserole before baking.
- To make the casserole ahead of time, simply prepare the casserole as directed and refrigerate overnight. Bring to room temperature before baking.
