Name: Corn and Squash Casserole with Spinach
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: american
Ingredients: 2 cups diced squash (zucchini or yellow squash); 2 cups fresh spinach, roughly chopped; 1.5 cups sweet corn kernels (fresh or frozen); 1 medium onion, diced; 2 cloves garlic, minced; 1 cup shredded cheddar cheese; 1 cup milk; 2 eggs, lightly whisked; 1 tablespoon olive oil; 1 teaspoon dried thyme; salt to taste; pepper to taste

Description

This colorful casserole combines tender squash, fresh spinach, and sweet corn in a creamy baked dish. It makes a nutritious and satisfying side or vegetarian main that reheats well.

Ingredients

Scale

2 cups diced squash (zucchini or yellow squash)

2 cups fresh spinach, roughly chopped

1.5 cups sweet corn kernels (fresh or frozen)

1 medium onion, diced

2 cloves garlic, minced

1 cup shredded cheddar cheese

1 cup milk

2 eggs, lightly whisked

1 tablespoon olive oil

1 teaspoon dried thyme

salt to taste

pepper to taste

Instructions

1. Preheat oven to 375 degrees F and grease a medium baking dish

2. Heat olive oil in a skillet over medium heat

3. Sauté onion and garlic until translucent, about 3 minutes

4. Add diced squash and cook until slightly tender, about 5 minutes

5. Stir in corn and spinach, cook until spinach just wilts

6. Season with thyme, salt, and pepper

7. In a bowl whisk milk and eggs, then stir in the sautéed vegetables and half the cheese

8. Pour mixture into the prepared dish and sprinkle remaining cheese on top

9. Bake for 30 to 35 minutes until golden and set

10. Let cool 5 minutes before serving

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: side dish
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 casserole serving
Calories: 280
Sugar: 6
Sodium: 320
Fat: 14
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 28
Fiber: 4
Protein: 12
Cholesterol: 75

Keywords: squash casserole, spinach recipe, sweet corn, vegetarian casserole, family dinner, baked vegetables, healthy side dish