Food and Recipes Recipes Zucchini, Squash, and Corn Casserole 5.0 (3) 3 Reviews Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 27, 2018 Print Rate It Share Share Tweet Pin Email Photo: Hector Sanchez; Stylist: Buffy Hargett Yield: 8 to 10 servings 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 1/4 cup butter, divided 2 cups diced sweet onion 2 garlic cloves, minced 3 cups fresh corn kernels 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese 1/2 cup sour cream 1/2 cup mayonnaise 2 large eggs, lightly beaten 2 teaspoons freshly ground black pepper 1 teaspoon table salt 1 1/2 cups soft, fresh breadcrumbs, divided 1 cup freshly grated Asiago cheese, divided Directions 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. Melt 2 Tbsp. 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- x 9-inch baking dish. Melt remaining 2 Tbsp. 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. Rate it Print