Spicy-Sweet Summer Squash Casserole

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“This spicy-sweet side dish is a perfect pairing for outdoor grilling, Sunday dinner, or pot luck gatherings.”
1 casserole

Ingredients Nutrition

  • 1 12 lbs yellow squash
  • 1 (10 ounce) bag frozen onion and three pepper blend
  • 1 egg, beaten
  • 1 (15 ounce) can creamed corn
  • vegetable oil cooking spray
  • 1 (5 ounce) baggarlic cheese croutons, crushed
  • 34 cup Italian cheese blend, shredded
  • salt (optional)
  • white pepper (optional)


  1. Preheat oven to 350°.
  2. Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.
  3. Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.
  4. Drain vegetables well, then mash.
  5. Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.
  6. Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.
  7. Top the casserole with remaining croutons and shredded cheese.
  8. Bake until golden and bubbly, about 25 to 35 minutes.

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