Get ready to transform your dinner table with a Mexican-inspired dish that's about to become your new obsession! This Fiesta Corn Squash Casserole is not just another side dish – it's a flavor-packed culinary adventure that combines the sweetness of corn, the tender texture of squash, and a cheesy, crispy topping that will have everyone begging for seconds. Whether you're looking to spice up a weeknight dinner or impress guests at your next gathering, this recipe is your ticket to instant kitchen stardom!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 8 servings
Ingredients
- 2 cups corn, fresh or frozen
- 2 cups yellow squash, diced
- 1 cup onion, chopped
- 1 cup bell pepper, chopped
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup milk
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9x13 inch baking dish with butter or cooking spray.
- In a large skillet, heat olive oil over medium heat. Sauté chopped onions and bell peppers until they become soft and slightly translucent, about 4-5 minutes.
- Add diced yellow squash to the skillet and cook for an additional 3-4 minutes, stirring occasionally to prevent sticking. The squash should be tender but not mushy.
- In a separate large mixing bowl, whisk together eggs, milk, cumin, salt, and pepper until well combined.
- Add the corn, sautéed vegetables, and half of the shredded cheese to the egg mixture. Stir gently to distribute ingredients evenly.
- Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
- Sprinkle the remaining cheese and breadcrumbs evenly over the top of the casserole.
- Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the casserole is set in the center.
- Remove from oven and let the casserole rest for 10 minutes before serving to allow it to set and cool slightly.
- Serve hot as a side dish or light main course, garnished with fresh cilantro or green onions if desired.
Tips
- Fresh vs. Frozen: While both fresh and frozen corn work great, fresh corn can add an extra burst of sweetness and texture to the dish.
- Vegetable Prep Matters: Make sure to dice your squash and chop your vegetables uniformly to ensure even cooking and a consistent texture.
- Don't Overcook the Vegetables: Sauté them just until tender to maintain their flavor and prevent a mushy consistency.
- Cheese Tip: For extra flavor, try using a blend of cheeses like sharp cheddar and pepper jack for a more complex taste profile.
- Breadcrumb Hack: For an extra crispy top, mix the breadcrumbs with a little melted butter before sprinkling over the casserole.
- Make-Ahead Magic: You can prepare this casserole up to a day in advance and refrigerate. Just add an extra 5-10 minutes to the baking time if cooking from cold.
- Serving Suggestion: Garnish with fresh herbs like cilantro or green onions to add a pop of color and fresh flavor just before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 75mg
