5 Locations with Martin's Products - (1.9 Miles)
5 Locations with Martin's Products - (1.9 Miles)
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Ingredients
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
Directions
  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.

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

  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.

  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.

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

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


    Recipe adapted from: www.myrecipes.com

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