Ingredients
Equipment
Nutrition
Method
- Preheat the oven to 350°F and lightly butter the bottom and sides of a 9 x 12-inch oven-safe baking dish.
- Prepare the summer squash/zucchini by slicing them into thin coins about 1/8-inch thick. Then crush the saltines and set them aside until needed.2 medium Summer Squash/Zucchini, 24 gluten-free Saltine crackers
For the Sauce
- Melt three tablespoons of butter in a small saucepan over medium-low heat, immediately whisk in the flour and simmer for 1-2 minutes to make a white roux that is slightly puffed and bubbly.3 tablespoons Butter, 3 tablespoons gluten-free all-purpose Flour
- Add the milk a little at a time while whisking until smooth and silky. Stir in the broth base seasoning, salt, and pepper to taste, then stir in the sweet corn.2 cups whole Milk, 2 teaspoons Chicken Broth Base & Seasoning, Salt, White Pepper, 1 cup Sweet Corn Kernels
To assemble
- Spread an even layer of sauce and corn mixture (about one-third) over the bottom of the baking dish. Arrange an even layer of summer squash over the sauce and cover with crushed saltine crackers. Repeat the layers twice, beginning with the sauce, squash, then crackers, finishing with the crackers on top. Divide the remaining tablespoon of butter into thin pats, and place on top before baking.
- Bake for 45 minutes to one hour until the casserole is set. The edges should be bubbly, and the topping will turn a beautiful golden brown.
Kitchen Notes
Make it in Advance
Assemble the Casserole in advance. Once everything is layered into your oven-safe baking dish, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 24 hours until ready to bake. Before baking, let the casserole sit on the counter to warm to room temperature for at least 30 minutes before putting it in the oven. Please note that if the contents are still cold, you may need to extend the baking time by a few minutes until it becomes bubbly around the edges and the top is golden brown.
Variations:
- Add a pinch or two of fresh herbs such as basil, parsley, thyme, or oregano. Even freshly chopped chives would be a great addition for adding another flavor layer!
- Instead of saltines, substitute gluten-free dry stuffing mix with melted butter for a flavorful topping (or use buttery club crackers or Ritz crackers – but only if you don’t need to be gluten-free). Other good options you might want to try might be gluten-free corn flakes or panko-style breadcrumbs.
- Use zucchini instead of summer squash, or try a combination of the two.
- Cooking for only a few? Adjust the recipe by changing the number of portions. We make it easy to adjust the servings size. CLICK HERE to learn how.
Personal Notes
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