The Scoop
A savory casserole featuring fresh garden vegetables, white cheddar, and Asiago cheese—a perfect summer potluck dish.
It doesn't get more down-home than this! A summer favorite, this Garden Breadcrumb Casserole is basically a potluck necessity all season long! Packed with sunny yellow squash and zealous zucchini from your patch (or grocery store, no shame), this bring-on-the-sun creation takes white cheddar cheese, yummy seasonings, fresh breadcrumbs, and even more Asiago cheese, and lovingly melds it all into a dish that even Aunt Susie will be jealous of! Whip out the checkered tablecloth and your picnic basket and get the party started with this not-to-be-outdone Garden Breadcrumb Casserole. Summer always tastes so good!
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 salt
- 1 1/2 cups soft breadcrumbs, divided
- 1 cup Asiago cheese, freshly grated, divided
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 13x9-inch baking dish.
- In a Dutch oven over medium-high heat, add the yellow squash, the zucchini, and enough of the water to cover the vegetables.
- Bring the water to a boil and cook until the vegetables are crisp-tender, about 5 minutes.
- Transfer the Dutch oven from the heat and drain the vegetables.
- Transfer the vegetables from the Dutch oven and gently press them between paper towels.
- In a skillet over medium-high heat, melt 1/2 of the butter.
- Add the onions to the melted butter and sauté until tender, about 10 minutes.
- Add the garlic to the onions and sauté, about 2 minutes.
- In a large mixing bowl, add the cooked yellow squash, the cooked zucchini, the onion mixture, the corn, the cheddar cheese, the sour cream, the mayonnaise, the eggs, the black pepper, the salt, 1/2 cup of the breadcrumbs, and 1/2 of the Asiago and stir until well-combined.
- Pour the vegetable mixture into the prepared baking dish.
- In a medium saucepan over low heat, melt the remaining butter.
- Add the remaining breadcrumbs and the remaining Asiago cheese to the melted butter and stir until combined.
- Spread the breadcrumb mixture over the top of the vegetable mixture.
- Bake the casserole until it is golden-brown and set, about 45-50 minutes.
- Transfer from the oven and let it cool, about 15 minutes.
- Serve.
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