Corn Zucchini Cheddar Baked Casserole
Do you have leftover corn on the cob and zucchini? Don’t throw them away! Instead, make this delicious and easy corn zucchini cheddar baked casserole. It’s a great way to use up leftover vegetables, and it’s perfect for a weeknight meal or a potluck.
Why you should make this recipe
There are many reasons why you should make this recipe for corn zucchini cheddar baked casserole. First, it’s delicious. The combination of the sweet corn, the tender zucchini, and the creamy cheddar cheese is simply unbeatable.
Second, it’s easy to make. The recipe only requires a few simple ingredients and steps, so you can have this casserole ready in no time.
Third, it’s versatile. You can customize the casserole to your liking, or even use different vegetables. Finally, it’s a crowd-pleaser. This casserole is sure to be a hit at your next potluck or gathering.
Ingredients
- 1 cup cooked corn kernels
- 1 cup shredded zucchini
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the corn, zucchini, cheddar cheese, mayonnaise, sour cream, bread crumbs, salt, and pepper.
- Pour the mixture into a greased 9×13 inch baking dish.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted.
- Serve hot.
Tips
- For a more flavorful casserole, use fresh corn instead of canned corn.
- If you don’t have zucchini, you can use other vegetables, such as carrots, potatoes, or green beans.
- You can add other toppings to the casserole, such as bacon bits, diced tomatoes, or chopped onions.
- The casserole can be made ahead of time and baked later. Just cover it and refrigerate it for up to 24 hours before baking.
Nutritional information
Serving size: 1/2 cup Calories: 250 Fat: 15g Saturated fat: 5g Carbohydrates: 20g Sugar: 4g Protein: 8g
Enjoy!
Printable Recipe
Corn Zucchini Cheddar Baked Casserole
Ingredients
- 1 cup cooked corn kernels
- 1 cup shredded zucchini
- 1/2 cup shredded cheddar cheese
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup bread crumbs
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, combine the corn, zucchini, cheddar cheese, mayonnaise, sour cream, bread crumbs, salt, and pepper.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 20-25 minutes, or until the casserole is heated through and the cheese is melted.
- Serve hot.
Notes
- For a more flavorful casserole, use fresh corn instead of canned corn.
- If you don't have zucchini, you can use other vegetables, such as carrots, potatoes, or green beans.
- You can add other toppings to the casserole, such as bacon bits, diced tomatoes, or chopped onions.
- The casserole can be made ahead of time and baked later. Just cover it and refrigerate it for up to 24 hours before baking.
Here are some additional reasons why you should make this recipe for corn zucchini cheddar baked casserole:
- It’s a great way to use up leftover corn and zucchini.
- It’s a healthy and filling meal.
- It’s a great way to get your daily dose of vegetables.
- It’s a delicious and easy way to feed a crowd.
So next time you have leftover corn and zucchini, be sure to make this recipe for corn zucchini cheddar baked casserole. It’s sure to become a new favorite!
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