| June 1, 2021 -- Warm weather has finally arrived, and Granges are now starting to meet in person again. Picnics and potlucks will be coming soon! This recipe from MyRecipes.com for Zucchini, Squash, and Corn Casserole takes summertime staples and combines them into a delicious, golden, sunny casserole.
YIELD: Makes 8 to 10 servings
INGREDIENTS:
1-1/2 pounds yellow squash, 1/2 cup sour cream
cut into 1/4-inch-thick slices 1/2 cup mayonnaise
1-1/2 pounds zucchini, cut into 2 large eggs, lightly beaten
1/4-inch-thick slices 2 teaspoons freshly ground black pepper
1/4 cup butter, divided 1 teaspoon table salt
2 cups diced sweet onion 1-1/2 cups soft, fresh breadcrumbs, divided
2 garlic cloves, minced 1 cup freshly grated Asiago cheese, divided
3 cups fresh corn kernels
1-1/2 cups (6 oz.) freshly shredded white Cheddar cheese
INSTRUCTIONS:
Preheat oven to 350°. Bring squash, zucchini 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.
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.
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.
Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving. SOURCE: https://www.myrecipes.com/recipe/zucchini-squash-corn-casserole
PHOTO CREDIT: Hector Sanchez; Stylist: Buffy Hargett
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