Zucchini, Squash, and Corn Casserole 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.
Posted on: Sun, 07 Sep 2014 22:37:51 +0000
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