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ZUCCHINI, SQUASH & CORN CASSEROLE #vegetarian #casserole #cauliflower #breakfast #corn

ZUCCHINI, SQUASH & CORN CASSEROLE #vegetarian #casserole #cauliflower #breakfast #corn

Zucchini, Squash and Corn Casserole - our preferred side dish! Zucchini, Squash, Corn, Onion, garlic, white cheddar, harsh cream, mayonnaise, eggs, breadcrumbs and parmesan cheddar. Genuinely THE BEST!!! Incredible make ahead side dish. Ideal for every one of your potlucks, barbecues and occasion dinners! #casserole #zucchini #squash #corn #sidedish #freezermeal

We are fixated on this scrumptious Zucchini, Squash and Corn Casserole. Crisp veggies and cheddar are difficult to beat! We've made this multiple times over the previous month and it has been a hit unfailingly. We truly like it with barbecued chicken and burgers.

This Zucchini, Squash and Corn Casserole can be made ahead of time and refrigerated medium-term. I've even partitioned the meal between two foil container and solidified one for a speedy side later.

This formula utilizes "new breadcrumbs". To make crisp breadcrumbs, simply pop some bread cuts in the sustenance processor and heartbeat it a couple of times. I utilized natively constructed bread, however any kind of bread will work fine and dandy.

This Zucchini, Squash and Corn Casserole will be a staple in our home this spring and summer. This goulash is incredible for potlucks and picnics. We are serving it this end of the week with our Easter ham!

ZUCCHINI, SQUASH & CORN CASSEROLE #vegetarian #casserole #cauliflower #breakfast #corn

Also try our recipe : Tomato, Mozzarella, and Basil Panini #vegan #vegetarian #tomato #mushroom #easy

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:

  1. Preheat oven to 350ºF. Lightly spray a 9x13x2-inch pan with cooking spray.
  2. Melt 2 Tbsp  of butter in large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes, or until tender. 
  3. Add garlic and cook and additional 2 minutes. Remove from heat.
  4. Stir together cooked zucchini, squash, onion, corn, white cheddar cheese, sour cream, mayonnaise, eggs, salt and pepper. Stir in 1/2 cup of breadcrumbs and 1/2 cup of parmesan cheese. 
  5. Spread mixture into prepared pan.
  6. Melt remaining 2 Tbsp butter. Combine melted butter, remaining breadcrumbs and parmesan cheese. Sprinkle over casserole.
  7. Bake uncovered for 45 to 50 minutes.


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