Zucchini, Squash and Corn Casserole

Submitted by Jesters Lace

"From Southern Living."

 

• Ready In: 1hr 15mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 1 1⁄2 lbs yellow squash, sliced 1/4 in thick
• 1 1⁄2 lbs zucchini, sliced 1/4 in thick
• 1⁄4 cup butter
• 2 cups sweet onions, diced
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 1⁄2 cups white cheddar cheese, shredded
• 1⁄2 cup sour cream
• 1⁄2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 teaspoons black pepper
• 1 teaspoon salt
• 1 1⁄2 cups fresh breadcrumbs
• 1 cup asiago cheese, grated

directions

1. Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
2. Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
3. Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
4. Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
5. Bake 45 to 50 minutes. Let stand 15 minutes before serving.

Reviews

[Sassy J]

Tried this out for Vegetarian Night--oh wow! Rich, cheesy and very well seasoned. Some effort involved putting the casserole together, but the result was worth it. Happy.