Janet’s Five and Dine sponsored by F&L Market

ZUCCHINI, SQUASH AND CORN CASSEROLE

• 1-1/2 lb yellow squash, thinly sliced
• 1-1/2 lb zucchini, thinly sliced
• 1/4 cup butter, divided
• 2 cups diced sweet onion
• 2 garlic cloves, minced
• 3 cups corn kernels
• 1-1/2 cups shredded white cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 eggs, lightly beaten
• 2 tsp pepper
• 1 tsp salt
• 1-1/2 cups soft breadcrumbs, divided
• 1 cup grated parmesan cheese, divided

Instructions:

1. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
2. Melt 2 Tbsp of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender.
3. Add garlic and cook and additional 2 minutes. Remove from heat.
4. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt, and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of Parmesan cheese.
5. Spread mixture into prepared pan.
6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
7. Bake uncovered for 45 to 50 minutes.