Summer Squash and Sweet Corn Casserole
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
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.
Pulse bread slices into bread crumbs using food processor, about 45 seconds. (Should come to about 1 ½ cups).
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.
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.
Melt remaining 2 tablespoons 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.
Recipe adapted from: www.myrecipes.com