Casserole with Zucchini, Squash, and Corn

Ingredients

• 1 pound yellow squash, cut into 1/4-inch slices
• 1 pound zucchini, cut into 1/4-inch slices
• 4 tablespoons butter, divided
• 2 cups diced sweet onion
• 2 cloves garlic, minced
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (15 ounce) can cream-style corn
• 1 ½ cups shredded sharp white Cheddar cheese
• 1 cup grated Asiago cheese, divided
• 1 ½ cups bread crumbs, divided
• ½ cup mayonnaise
• 2 large eggs, beaten
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Step 1

Warm your oven to 350°F (175°C) and greasing a 9x13-inch casserole dish. In a large pot, toss in the zucchini and squash, cover them with water, and bring to a boil. Let them cook for about 5 minutes until they’re just tender, then drain and gently press the veggies with paper towels to get rid of extra moisture.

Step 2

While that’s happening, melt 2 tablespoons of butter in a skillet. Add the chopped onion and sauté for a couple of minutes until it starts to soften. Throw in the garlic and cook for another 2 minutes until everything smells amazing. Stir in the cooked zucchini and squash, then mix in both the whole kernel corn and cream-style corn along with the Cheddar cheese, half of the Asiago cheese, half the breadcrumbs, mayonnaise, eggs, salt, and pepper. Give it all a good stir and spread the mixture evenly in your casserole dish.

Step 3

Melt the remaining 2 tablespoons of butter in the skillet and toss in the rest of the breadcrumbs and Asiago cheese. Mix it up well, then sprinkle this cheesy breadcrumb topping over the casserole.

Step 4

Pop the dish into the oven and bake for 45 to 50 minutes, or until the top is golden brown, the cheese is melted, and the casserole is set. Let it cool for a few minutes before serving and enjoy!