ZUCCHINI, SQUASH AND CORN CASSEROLE

ZUCCHINI, SQUASH AND CORN CASSEROLE image

Yield 8-10

Number Of Ingredients 14

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1 1/2 lbs. yellow squash, cut into 1/4-inch thick slices
1 1/2 lbs. 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 tsp. freshly ground black pepper
1 tsp. table salt
1 1/2 cups soft, fresh breadcrumbs, divided
1 cup freshly grated Asiago cheese, divided

Steps:

1. Preheat oven to 350 degrees. 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 13x9-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 degrees for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.