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Corn, Zucchini, and Squash casserole Recipe

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This recipe for Corn, Zucchini, and Squash casserole is from Cooking with the Campbells, 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 lb yellow squash, thinly sliced
1 1/2 lb zuccini, thinly sliced
1/4 c butter, divided
minced onion
garlic salt
3 cups corn kernels
1 1/2 c shredded white cheddar cheese
1/2 c sour cream
1/2 c mayonnaise
2 eggs, lightly beaten
1 t pepper
1 t salt
1 1/2 c breadcrumbs, divided
1 c grated parmesan cheese, divided
Directions:
Directions:
Preheat oven to 350º
Lightly spray a 9 x 13 x 2 inch pan with cooking spray
Melt 2 T butter in large skillet. Add zucchini, squash, onion, garlic. Saute for 10 minutes.
Stir together above mixture with corn, white cheddar cheese, sour cream, mayo, eggs, salt and pepper. Stir in 1/2 c breadcrumbs and 1/2 c parmesan cheese.
Spread into prepared pan.
Melt remaining 2 T butter and combine with remaining breadcrumbs and parmesan cheese.
Sprinkle over casserole.
Bake uncovered for 45-50 minutes.

 

 

 

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