Cheesy Squash Casserole

By ngaldi

If you relish in having squash casserole as a Thanksgiving table staple, this Cheddar and Asiago Squash Casserole may become your go-to recipe. It combines the forces of these two great cheeses with yellow squash and zucchini to create this creamy dish. The perfect holiday or anytime side dish everyone enjoys!

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 sweet onion, diced
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 1/2 cups (6 ounce) white Cheddar cheese, freshly shredded
• 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

Details

Servings 8
Adapted from southernliving.com

Preparation

Step 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.

Melt 2 tablespoons butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

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.

Melt remaining 2 tablespoons. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.

Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.