zucchini, squash, and corn casserole

Name: Zucchini, Squash, and Corn Casserole
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: - 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices; - 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices; - 1/4 cup butter, divided; - 2 cups diced sweet onion; - 2 garlic cloves minced; - 3 cups fresh corn kernels; - 1 1/2 cups (6 oz.) freshly shredded white cheddar cheese; - 1/2 cup sour cream; - 1/2 cup mayonnaise; - 2 large eggs, lightly beaten; - 2 teaspoons freshly ground black pepper; - 1 teaspoon table salt; - 1 1/2 cups soft, fresh breadcrumbs, divided; - 1 cup freshly grated asiago cheese, divided

36 Pinches 2 Photos

Cathy Evans Mauricio

Grand Prairie, TX

Updated on Aug 4, 2015

We are obsessed with Zucchini, Squash & Corn Casserole right now..We have it almost every Sunday, especially since zucchini & squash are so available right now...Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.

Rate

prep time 30 Min

cook time 50 Min

method Bake

yield 8-10 serving(s)

Ingredients

- 1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
- 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
- 1/4 cup butter, divided
- 2 cups diced sweet onion
- 2 garlic cloves minced
- 3 cups fresh corn kernels
- 1 1/2 cups (6 oz.) freshly shredded white cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 large eggs, lightly beaten
- 2 teaspoons freshly ground black pepper
- 1 teaspoon table salt
- 1 1/2 cups soft, fresh breadcrumbs, divided
- 1 cup freshly grated asiago cheese, divided

How To Make zucchini, squash, and corn casserole

Step 1

1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
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