Zucchini, Squash, and Corn Casserole
Ingredients
- 1 ½ pounds yellow squash
cut into 1/4-inch-thick slices
- 1 ½ pounds zucchini
cut into 1/4-inch-thick slices
- ¼ cup butter
divided
- 2 cups diced sweet onion
- 2 garlic cloves
minced
- 3 cups fresh corn kernels
- 1 ½ cups freshly shredded white Cheddar cheese
6 oz.
- ½ cup sour cream
- ½ cup mayonnaise
- 2 large eggs
lightly beaten
- 2 teaspoons freshly ground black pepper
- 1 teaspoon table salt
- 1 ½ cups soft
fresh breadcrumbs, divided
- 1 cup freshly grated Asiago cheese
divided
Directions
- 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.
Zucchini, Squash, and Corn Casserole
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About this Recipe
Looking for the perfect way to enjoy the bounty of summer vegetables? This Zucchini, Squash, and Corn Casserole transforms fresh produce into a comforting, cheesy dish the whole family will love, making it a standout for any meal.
What makes this casserole truly shine is the generous blend of fresh yellow squash, zucchini, and sweet corn, perfectly balanced by the rich creaminess of sour cream and mayonnaise. The dual layers of white Cheddar and Asiago cheese ensure every bite is packed with savory flavor and a delightful texture.
You can expect a truly satisfying dish, with tender slices of zucchini and yellow squash mingling with sweet bursts of corn kernels. The rich, velvety sauce, infused with diced sweet onion and minced garlic, cradles the vegetables, while a combination of sharp white Cheddar and nutty Asiago cheeses creates an irresistible, bubbly topping. This casserole offers a delightful balance of fresh garden flavors and hearty comfort that's sure to be a crowd-pleaser.
Customization & Variations
While delicious as is, you could experiment with other cheeses like Gruyère or Monterey Jack if Asiago isn't on hand for the topping. For a subtle smoky note, consider stirring in a pinch of smoked paprika with the garlic. You can also adjust the balance of yellow squash and zucchini based on your preference, as long as the total weight remains consistent.
This Zucchini, Squash, and Corn Casserole is an ideal centerpiece for a family dinner or a fantastic side dish for any gathering. It pairs wonderfully with roasted chicken, grilled fish, or a simple green salad for a complete meal.