A creamy, comforting, and slightly sweet casserole perfect as a side dish or main meal!
✅ Servings: 6-8
✅ Prep Time: 15 min
✅ Cook Time: 35-40 min
Ingredients
For the Casserole:
- 2 tbsp olive oil or vegan butter
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups yellow squash, sliced (about 3 medium squash)
- 1 ½ cups corn kernels (fresh, frozen, or canned)
- ½ cup vegan sour cream or coconut yogurt
- ½ cup plant-based milk (soy, almond, or oat)
- ¼ cup nutritional yeast (for a cheesy flavor)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt & black pepper, to taste
For the Topping:
- 1 cup breadcrumbs (panko or gluten-free)
- 2 tbsp vegan butter, melted
- ¼ cup vegan cheese shreds (optional)
Instructions
1️⃣ Preheat & Prep
Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2️⃣ Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking for 3-4 minutes until softened. Stir in squash and cook for another 5 minutes, until slightly tender.
3️⃣ Mix the Filling
Remove from heat and stir in corn, vegan sour cream, plant milk, nutritional yeast, smoked paprika, thyme, salt, and black pepper. Mix well.
4️⃣ Assemble the Casserole
Transfer the mixture to the greased baking dish.
5️⃣ Prepare the Topping
In a small bowl, mix breadcrumbs with melted vegan butter. Stir in vegan cheese if using. Sprinkle evenly over the casserole.
6️⃣ Bake
Bake for 25-30 minutes, or until the topping is golden brown and crispy.
7️⃣ Serve & Enjoy!
Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Tips & Variations:
✅ Gluten-free? Use gluten-free breadcrumbs.
✅ Extra protein? Add cooked chickpeas or crumbled tofu.
✅ More cheesy? Stir in extra nutritional yeast or vegan cheese.
Would you like any tweaks to fit your taste? 😊🌱
