Wednesday, March 20, 2019
This Zucchini, Squash & Corn Casserole can be made in advance and refrigerated overnight. I've even divided the casserole between two foil pans and frozen one for a quick side later.
This recipe uses "fresh breadcrumbs". To make fresh breadcrumbs, just pop some bread slices in the food processor and pulse it a few times. I used homemade bread, but any type of bread will work just fine.
Zucchini, Squash & Corn Casserole - our favorite side dish! Zucchini, Squash, Corn, Onion, garlic, white cheddar cheese, sour cream, mayonnaise, eggs, breadcrumbs and parmesan cheese. Seriously THE BEST!!! Great make ahead side dish. Perfect for all your potlucks, cookouts and holiday meals!
prep time: 15 MINS
cook time: 45 MINS
total time: 60 mins
INGREDIENTS
- 1-1/2 lb yellow squash, thinly sliced
- 1-1/2 lb zucchini, thinly sliced
- 1/4 cup butter, divided
- 2 cups diced sweet onion
- 2 garlic cloves, minced
- 3 cups corn kernels
- 1-1/2 cups shredded white cheddar cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 eggs, lightly beaten
- 2 tsp pepper
- 1 tsp salt
- 1-1/2 cups soft breadcrumbs, divided
- 1 cup grated parmesan cheese, divided
INSTRUCTIONS
Get the full instruction @ www.plainchicken.com
