Zucchini, Squash, and Corn Casserole

Zucchini, Squash, and Corn Casserole Recipe
Photo: Hector Sanchez; Stylist: Buffy Hargett
Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.

Yield:

Makes 8 to 10 servings

Recipe from

Southern Living

Ingredients

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

Preparation

1. Preheat oven to 350°. 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 13- x 9-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° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

Note:

July 2013
My Notes

Only you will be able to view, print, and edit this note.

Add Note