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Zucchini, Squash & Corn Casserole Recipe

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This recipe for Zucchini, Squash & Corn Casserole, by , is from The Crazy Callahan Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Katie Wise
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2 lb yellow squash, thinly sliced
1-1/2 lb zucchini, thinly sliced
1/4 cup butter, divided
2 cups diced sweet onion
2 garlic cloves, minced
3 cups corn kernels
1-1/2 cups shredded white cheddar cheese
1/2 cup sour cream
1/2 cup mayonnaise
2 eggs, lightly beaten
2 tsp pepper
1 tsp salt
1-1/2 cups soft breadcrumbs, divided
1 cup grated parmesan cheese, divided
Directions:
Directions:
Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
Add garlic and cook and additional 2 minutes. Remove from heat.
Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese.
Spread mixture into prepared pan.
Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
Bake uncovered for 45 to 50 minutes.

 

 

 

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