Corn and Squash Casserole
adapted recipe from Plain ChickenServes 8-10
1 1/2 lbs. yellow squash, diced
1 1/2 lbs. green squash. diced
1/4 tsp. butter
2 cups onions, diced
3 cups corn
2 cloves garlic
1 1/2 cup shredded white cheddar
1/2 cup sour cream
1/2 cup mayonnaise
2 eggs, beaten
1/2 tsp pepper
1/2 tsp cayenne pepper
1 tsp salt
1 1/2 cup Panko breadcrumbs
1 cup Parmesan-Reggiano cheese
Preheat oven to 350 degrees.
Prepare vegetables. In a large skillet melt butter and add onions and saute until onions are translucent, ~5 minutes. Add squash and corn and saute for about 5 minutes until squash is just beginning to soften, but is not fully cooked. It'll finsh cooking in the oven. Add garlic and heat until fragrant, about 1 minute and then remove from heat.
Transfer vegetables into a large bowl and allow to cool a bit. Add cheese, mayo, sour cream and beaten eggs and mix well. Add salt and pepper. In a small bowl, mix panko flakes and parmesan reggiano cheese together. Add about half the breadcrumb mixture to the vegetables and give it a stir. Spray your casserole dish with cooking spray and transfer the vegetable mixture to your prepared casserole dish. Top with remaining breadcrumb mixture and bake uncovered in the oven about 30-40 minutes or until top is golden brown. Enjoy!
Other recipes to try:
Potato Cauliflower Gratin |
Parmesan Creamed Onions |
Sweet Onion Casserole |
Looking very delicious Corn and Squash Casserole . I am sure it will be so yummy.
ReplyDeleteI hope you enjoy it! I sure do. Thank you for commenting. Happy Holidays. :)
Delete