Zucchini, Squash, and Corn Casserole
Created by Judeka on August 11, 2013
- Servings: 8
- Prep Time: 20m
- Cook Time: 45m
- Recipe #10293
Ingredients
- 1 1/2 pounds yellow squash (cut into 1/4-inch-thick slices, I slice thicker)
- 1 1/2 pounds zucchini (cut into 1/4-inch-thick slices, I slice thicker)
- 1/4 cup butter, divided
- 2 cups onion (sweet onion diced)
- 2 garlic cloves, minced
- 3 cups corn (fresh corn kernels)
- 1 1/2 cups cheddar cheese, grated (white Cheddar cheese)
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 eggs (large eggs, lightly beaten)
- Freshly ground black pepper (to taste)
- 1 teaspoon salt
- Fresh breadcrumbs (1 1/2 cups soft breadcrumbs, divided)
- 1 cup Asiago cheese (freshly grated, divided)
How to Make
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Step 1: Preheat oven to 350°.
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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.
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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.
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Step 4: Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended.
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Step 5: Spoon mixture into a lightly greased 13- x 9-inch baking dish.
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Step 6: Melt remaining 2 tablespoons butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
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Step 7: Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
Nutritional Facts
- 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