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This Week's Top Recipes

Garden Galore Bake

VegetarianOvenCasserole

Time: 1 hour

Yield: 8 servings

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About

It may not be spring quite yet, but the Garden Galore Bake reminds us of when the garden is lush and filled with all the sweet and vibrant greens you can eat! Under a bed of cheesy, crispy breadcrumbs, sweet squash and juicy zucchini come together with tangy mayo and fluffy eggs to make a casserole that nourishes and delights all at once! The Garden Galore Bake draws so much from the greens of summer, you might just forget it's winter!

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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
  • water, to taste
  • 1/4 cup butter, divided
  • 2 cups sweet onion, diced
  • 2 cloves garlic, minced
  • 3 cups fresh corn kernels
  • 1 1/2 cups white cheddar cheese, freshly shredded
  • 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 Asiago cheese, freshly grated, divided

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch baking dish.

Step 3 -In a Dutch oven over medium-high heat, add the yellow squash and the zucchini and cover them with the water.

Step 4 -Bring the squash-zucchini mixture to a boil and boil until they are crisp-tender, about 5 minutes.

Step 5 -Drain the squash-zucchini mixture and then gently press them between paper towels to dry them thoroughly.

Step 6 -In a skillet over medium-high heat, melt 2 tablespoons of the butter.

Step 7 -Add the onions to the melted butter and cook until tender, about 10 minutes.

Step 8 -Add the garlic to the onions and cook until fragrant, about 2 minutes.

Step 9 -In a bowl, add the squash-zucchini mixture, the onion mixture, the corn, the cheddar, the sour cream, the mayonnaise, the eggs, the black pepper, the salt, 1/2 cup of the breadcrumbs, and 1/2 cup of the Asiago cheese and stir to combine.

Step 10 -Transfer the squash mixture to the prepared baking dish.

Step 11 -In a small skillet, melt the remaining butter.

Step 12 -In a small bowl, add the remaining breadcrumbs and the remaining Asiago cheese and stir to combine.

Step 13 -Add the melted butter to the breadcrumb mixture and stir to combine.

Step 14 -Sprinkle the breadcrumb mixture over the casserole.

Step 15 -Bake until golden-brown and the casserole is set, about 45-50 minutes.

Step 16 -Let the casserole stand for 15 minutes.

Step 17 -Serve.

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