Cheesy Squash Casserole

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!

Photo by Nancy G.
Adapted from southernliving.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from southernliving.com

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

Directions

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.

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