Zucchini, Squash, And Corn Casserole

4.9
(7)
5 Reviews

Soft, white breadcrumbs double as a feather-light binder and golden crumb topping for this zucchini, squash, and corn casserole.

By
Southern Living Test Kitchen
Southern Living Test Kitchen
Southern Living Test Kitchen

The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama.

Southern Living's editorial guidelines
Updated on July 12, 2024
Southern Living Zucchini Squash and Corn Casserole ready to serve
Photo:

Caitlin Bensel; Food Stylist: Torie Cox
Servings:
8 to 10

Squash casserole is a favorite Southern side, whether at summer or holiday meals, and this zucchini, squash, and corn casserole captures all that creamy, tender goodness. But instead of one vegetable, there are three.

This casserole is topped with soft, white breadcrumbs. To make them, pulse torn slices of day-old sandwich bread in the food processor.

Ingredients

  • 1 1/2 lbs. yellow squash, cut into 1/4-inch-thick slices

  • 1 1/2 lbs. zucchini, cut into 1/4-inch-thick slices

  • 1/4 cup unsalted 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 tsp. freshly ground black pepper

  • 1 tsp. table salt

  • 1 1/2 cups soft, fresh breadcrumbs, divided

  • 1 cup freshly grated Asiago cheese, divided

Directions

  1. Cook squash and zucchini:

    Preheat oven to 350°F. Bring squash, zucchini, 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.

  2. Saute onion and garlic:

    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.

  3. Add casserole mixture to baking dish:

    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.

  4. Make breadcrumb topping:

    Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.

  5. Bake casserole:

    Bake at 350°F for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

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