All Recipes

Summer Squash and Sweet Corn Casserole

1 Hr, 35 Mins
Butter Bread
Made With
Butter Bread


1 1/2 Pounds Yellow Squash, cut into 1/4-inch-thick slices

1 1/2 Pounds Zucchini, cut into 1/4-inch-thick slices

3 Slices Martin’s Old-Fashioned Real Butter Bread

1/4 Cup Butter, divided

1 Sweet Yellow Onion, diced

2 Garlic Cloves, minced

3 Cups Fresh Corn Kernels

1 1/2 Cups (6 Oz.) White Cheddar Cheese, shredded

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Large Eggs, lightly beaten

2 Teaspoons Black Pepper

1 Teaspoon Salt

1 Cup Freshly Grated Asiago Cheese, divided

Serves: 8-10


Step 1

Preheat oven to 350°. Bring first 2 ingredients 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.

Step 2

Pulse bread slices into bread crumbs using food processor, about 45 seconds. (Should come to about 1 ½ cups).

Step 3

Melt 2 tablespoons butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.

Step 4

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 13×9-inch baking dish.

Step 5

Melt remaining 2 tablespoons butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.

Step 6

Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

Recipe adapted from: