Thursday, January 9, 2020 Cooking  No comments


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The ever abundance of so many fresh vegetables gives us an opportunity  to take full advantage of all the taste , textures, and flavors of produce we have in our own garden or from the nearest farmers market.   As passionate as we are about smoky barbecue, crisp fried chicken , grilled steak or baked pork chops, its what we serve alongside the main course that always steals the show.    This recipe comes from my memory book of favorite family recipes of many years ago. I have always liked to share what my family likes at family reunions or church gatherings. This recipe serves 10 to 12 and only takes about 2 hours from prep to serving time.  I love casseroles because of convenience and time and  quality of taste.

1 1/4 pounds yellow squash , cut into 1/4 inch-thick slices

1/12 pounds zucchini, cut into 1/4 inch- thick slices

1/4 cup butter

2 cups diced sweet onion

2 cloves garlic, minced

3 cups fresh sweet corn kernels

1 1/2 cups (6 ounces) fresh shredded white cheddar cheese

1/4 cup sour cream

1/2 cup mayonnaise

2 large eggs, slightly beaten

2 tsp. fresh ground black pepper

1 tsp. table salt

1 1/2 cups soft, fresh breadcrumbs

1  cup fresh grated Asiago cheese, divided

Garnish : fresh flat-leaf parsley leaves (optional)

Preheat the oven to 350 degrees F. Bring  the zucchini and squash with water to cover to a boil in a Dutch oven  over medium-high heat for about 5 minutes or until crisp- tender . Drain, gently press between paper towels.

Melt 2 Tbsp. butter in a skillet over medium-high , add onion, and saute 10 minutes until tender. Add garlic , and saute 2 minutes more.

Stir together the zucchini,squash , onion mixture, corn, white cheddar cheese, sour cream, mayonnaise,eggs, fresh ground black pepper,   and salt. Add  1/2 cup bread crumbs and the Asiago cheese just until blended. Spoon the mixture into a lightly greased 13 x 9-inch baking dish.

Melt the remaining 2 Tbsp. butter. Stir in remaining breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over the casserole.  Bake at 350 degrees F. 45 to 50 minutes or until golden brown.  Let stand about 15 minutes before serving. If taking to a family reunion or serving later . Cover and keep warm until serving.  ZUCCHINI SQUASH CORN CASSEROLE  is very easy to prepare and very delicious . Enjoy!


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