Zucchini, Squash, and Corn Casserole
Recipe by Kathy Walsh from allrecipes.com
Dinner,Side Dish 1 Hr. 20 Mins.
Ingredients
16
16 servings
- •1 pound yellow squash, cut into 1/4-inch slices
- •1 pound zucchini, cut into 1/4-inch slices
- •4 tablespoons butter, divided
- •2 cups diced sweet onion
- •2 cloves garlic, minced
- •1 (15.25 ounce) can whole kernel corn, drained
- •1 (15 ounce) can cream-style corn
- •1 ½ cups shredded sharp white Cheddar cheese
- •1 cup grated Asiago cheese, divided
- •1 ½ cups bread crumbs, divided
- •½ cup mayonnaise
- •2 large eggs, beaten
- •1 teaspoon salt
- •1 teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
- Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
- Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutritional Facts
Per 16 servings
- Calories: 253
- Carbohydrate: 22g
- Fat: 16g
- Fiber: 3g
- Protein: 9g
- Sugar: 4g
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