Zucchino Squash Corn Casserole

Zucchino Squash Corn Casserole
Zucchino Squash Corn Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2 1 1/2 1/4-inch-thick

    pounds yellow squash, cut into 1/4-inch-thick slices

  • 1 1/2 1 1/2 1/4-inch-thick

    pounds zucchini, cut into 1/4-inch-thick slices

  • 1/4 1/4

    1/4 cup butter, divided

  • 2 2

    2 cups diced sweet onion

  • 2 2

    2 garlic cloves, minced

  • 3 3

    3 cups fresh corn kernels

  • 1 1/2 1 1/2

    1/2 cups (6 oz.) freshly shredded white Cheddar cheese

  • 1/2 1/2

    1/2 cup sour cream

  • 1/2 1/2

    1/2 cup mayonnaise

  • 2 2

    2 large eggs, lightly beaten

  • 2 2

    2 teaspoons freshly ground black pepper

  • 1 1

    1 teaspoon table salt

  • 1 1/2 1 1/2

    1/2 cups soft, fresh breadcrumbs, divided

  • 1 1

    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 Tbsp. 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 Tbsp. 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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