Zucchini, Squash, and Corn Casserole
Recipe: #10293
August 11, 2013
Categories: Casseroles, Squash, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Potluck, Sunday Dinner, Oven Bake, Vegetarian, Zucchini, Vegetarian Dinner, more
"Source Southern Living. I just made this again lately and wanted to post it here since it is zucchini season"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (389.5 g)
- Calories 327.2
- Total Fat - 17 g
- Saturated Fat - 8.7 g
- Cholesterol - 81 mg
- Sodium - 978.7 mg
- Total Carbohydrate - 31.4 g
- Dietary Fiber - 4.8 g
- Sugars - 7.5 g
- Protein - 16.3 g
- Calcium - 402.7 mg
- Iron - 1.5 mg
- Vitamin C - 23.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°.
Step 2
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.
Step 3
Melt 2 tablespoons of butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
Step 4
Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended.
Step 5
Spoon mixture into a lightly greased 13- x 9-inch baking dish.
Step 6
Melt remaining 2 tablespoons butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
Step 7
Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Tips
No special items needed.
0 Reviews
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