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Zucchini, Squash and Corn Casserole Recipe

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This recipe for Zucchini, Squash and Corn Casserole is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pounds yellow squash, sliced 1/4 inch thick
1 1/2 pounds zucchini, sliced 1/4 inch thick
1/4 cup butter
2 cups sweet onion, diced
2 garlic cloves, minced
3 cups corn kernels
1 1/2 cups shredded cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, beaten
2 teaspoons black pepper
1 teaspoon salt
1 1/2 cups breadcrumbs
1 cup asiago cheese, grated
Directions:
Directions:
Boil squash and zucchini in water until al dente, about 5 minutes; drain. Melt 2 tablespoons of butter in skillet, add onion, saute until tender (about 10 minutes), add garlic, and saute 2 minutes. Stir together squash, onion mixture, corn, cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup, each, breadcrumbs and asiago cheese. Spread in greased baking dish. Melt 2 tablespoons butter; add remaining breadcrumbs and asiago cheese. Sprinkle over casserole. Bake at 350 degrees for 45 to 50 minutes.

 

 

 

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