"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Katie Wise


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

Preheat oven to 350║F. 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. SautÚ 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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