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Zucchini, Squash & Corn Casserole

By

8-10 servings

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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

Details

Preparation

Step 1

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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