Zucchini, Squash and Corn Casserole

Recipe by Jesters Lace
READY IN: 1hr 15mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
  • Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
  • 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.
  • Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
  • Bake 45 to 50 minutes. Let stand 15 minutes before serving.
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