ZUCCHINI SQUASH AND CORN CASSEROLE

Zucchini, Squash, and Corn Casserole

Makes 8 to 10 servings

Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.

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


Step 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.
Step 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.
Step 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.
Step 4
Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
Step 5
Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.