Squash and Corn Casserole


1 1/2 pounds Jersey Fresh zucchini, sliced into 1/4 inch-thick slices
1 1/2 pounds Jersey Fresh yellow squash, sliced into 1/4 inch-thick slices
2 TB butter plus 2 TB butter, melted
2 cups Jersey Fresh sweet onion, diced
2 cloves Jersey Fresh garlic, minced
3 cups Jersey Fresh corn kernels (about 3 ears)
1 1/2 cups cheddar cheese, grated
1/2 cup sour cream
1/2 cup mayo
2 large Jersey Fresh eggs, lightly beaten
2 tsp black pepper
1 tsp salt
1 1/2 cups seasoned breadcrumbs, divided
1 cup Asiago cheese, grated and divided


10m prep time / 60m cook time

1. Preheat the oven to 375.
2. Place zucchini and squash in a large pot. Cover with water. Bring to a boil. Boil for 5 minutes. Drain and pat dry with paper towels.
3. In a saucepan, melt 2 TB butter over medium-high heat. Add onion and saute 10 minutes. Add garlic and saute 2 minutes.
4. In a large bowl, combine squash, onion mixture, corn, cheddar cheese, sour cream, mayo, eggs, pepper, salt, 1/2 cup of breadcrumbs and 1/2 cup of asiago cheese. Stir together then spoon into a lightly greased 13x9 baking dish.
5. In a small bowl, combine 1 cup breadcrumbs, 1/2 cup of asiago cheese and the melted butter. Sprinkle over casserole.
6. Bake for 35 minutes or until golden brown and set. Let stand 10 minutes before serving.

Jersey Fresh Product(s) Used: Cheeses Corn Garlic Onions Squash Zucchini

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