Zucchini, Squash, and Corn Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 diced sweet onion |
2 garlic cloves, minced |
3 cups fresh corn kernels |
1 1/2 cups (6 oz.) freshly shredded white cheddar cheese |
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:
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.
2. 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.
3. 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.
4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
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