Zucchini, Squash and Corn Casserole

1.5 lbs. yellow squash cut into 1/4″ thick slices

1.5 lbs. zucchini cut into 1/4″ thick slices

2 Tbsp. butter and 2 Tbsp. butter

2 cups of diced onion

2 cups of corn kernels

6 oz. grated cheddar cheese

1/2 cp. sour cream

1/2 cp. mayo

2 large eggs, beaten

2 tsps. black pepper

1 tsp salt

1.5 cups breadcrumbs

1 cup of grated parmesan cheese


Preheat oven to 350 degrees.  Into a large Dutch oven over medium heat, add yellow squash, zucchini and enough water to cover vegetables.  Boil for 5 minutes, drain and gently dry.

Melt 2 Tbsps. butter in a skillet over medium heat and sauté onion for 10 minutes.

Stir together squash, onion, corn, cheddar cheese, sour cream, mayo, eggs, pepper and salt. Spoon into a greased 13×9 casserole dish.

Melt 2 Tbsps. butter and stir in bread crumbs and parmesan cheese.  Sprinkle bread crumbs on top of casserole.  Bake for 50 minutes or until golden brown.  Let stand 15 minutes prior to serving.

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