A delightful and creamy squash and corn casserole, perfect for a comforting family meal.
Heat the butter in a sauté pan over medium heat.
Ensure the butter doesn't brown; it should just melt.
Add the zucchini slices to the pan and cook until tender.
Stir occasionally to prevent sticking.
Stir in the corn, onion, salt, pepper, and green chilies.
Mix well to evenly distribute the seasonings.
Pour in the milk and let the mixture simmer until slightly thickened.
Stir occasionally to prevent the milk from curdling.
Transfer the mixture to a casserole dish and top with shredded cheese.
Spread the cheese evenly for a uniform topping.
Bake in a preheated oven at 400°F for 20 minutes, until the cheese is melted and bubbly.
Place the dish on the middle rack for even cooking.
Let the casserole cool slightly before serving.
This allows the flavors to settle and makes serving easier.
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