Zucchini, Squash And Corn Casserole - cooking recipe

Ingredients

1 1/2 lbs yellow squash, sliced 1/4 in thick
1 1/2 lbs zucchini, sliced 1/4 in thick
1/4 cup butter
2 cups sweet onions, diced
2 garlic cloves, minced
3 cups fresh corn kernels
1 1/2 cups white cheddar cheese, shredded
1/2 cup sour cream
1/2 cup mayonnaise
2 large eggs, lightly beaten
2 teaspoons black pepper
1 teaspoon salt
1 1/2 cups fresh breadcrumbs
1 cup asiago cheese, grated

Preparation

Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
Mix squash, onion, corn and the rest of the ingredients except the breadcrumbs and Asiago. Add 1/2 cup each of the breadcrumbs and Asiago to the mixture. Pour into a greased 13x9 inch baking dish.
Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
Bake 45 to 50 minutes. Let stand 15 minutes before serving.