Zucchini, Squash & Corn Casserole

8-10 servings

Zucchini, Squash & Corn Casserole
Zucchini, Squash & Corn Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    lb yellow squash cut into 1/4 slices

  • 1 1/2

    lb zucchini cut into 1/4 slices

  • 1/4

    cup butter divided

  • 2

    cups diced sweet onions

  • 2

    minced garlic cloves

  • 3

    cups of fresh corn kernels

  • 1 1/2

    cups shredded white cheddar cheese

  • 1/2

    cup sour cream

  • 1/2

    cup mayonnaise

  • 2

    large eggs beaten

  • 2

    tsp black pepper

  • 1

    tsp of salt

  • 1 1/2

    cups of breadcrumbs, divided

  • 1

    cup of Asiago cheese, divided

Directions

Preheat oven 350. Bring first 2 ingredients and water to cover to a boil in Dutch oven over med-high heat and boil 5 min. or until crisp and tender. Melt 2 tbsp. butter in skillet over med high heat add onion and sauté 10 min or until tender. add garlic and sauté 2 min Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and asiago cheese until blended. Spoon mixture into lightly greased 13x9 baking dish. Melt remaining tbsp. of butter stir in remaining breadcrumbs and 1/2 cup asiago cheese. Sprinkle over casserole. Bake 350 for 45-50 min until golden brown. Let stand 15 min before serving.

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