Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole

Name: Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Cuisine: Global
Ingredients: 822 grams cream-style corn, divided; 482 grams packages dry corn muffin mix; 227 grams package cream cheese, softened; 2 eggs; 1 Tbsp garlic powder; 0 teaspoons ground black pepper, or to taste; 118 milliliters light margarine; 59 milliliters grated Parmesan cheese; 59 milliliters chopped red onion; 1 Tbsp vegetable oil; 1 Tbsp white sugar; 411 grams whole kernel corn, drained; 473 milliliters chopped yellow summer squash; 355 milliliters shredded zucchini

Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole might be just the side dish you are searching for. This recipe serves 18. One serving contains 279 calories, 6g of protein, and 15g of fat. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up corn, margarine, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

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

Equipment you will use

Baking Pan

Oven

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.

Ingredients you will need

Yellow Squash