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Betty’s Kitchen Superb Squash and Corn Casserole Dinner REcipe Video

August 13, 2013

Betty’s Kitchen Superb Squash and Corn Casserole Dinner REcipe Video

Aug 8, 2013
Website: http://www.bettyskitchen.us

New Cookbook: “The Bettyskitchen Collection, Second Edition” available on
http://www.Amazon.com or http://www.CreateSpace.com

In this video, Betty demonstrates how to make Squash and Corn Casserole. This recipe gives you a wonderful dish that uses fresh garden vegetables that are readily available during the summer.

Ingredients:

3 to 4 small to medium yellow squash, rinsed, dried, and cut into slices ¼-inch wide, then halved
3 to 4 small to medium zucchini squash, rinsed, dried, and cut into slices ¼-inch wide, then halved
2 tablespoons butter
2 cups white onion, chopped
2 cloves garlic, minced
2 well-beaten eggs
3 cups fresh corn, cut from the cob
1 ½ cups shredded white cheddar cheese
½ cup sour cream
½ cup mayonnaise
2 teaspoons freshly ground black peppercorns
1 teaspoon salt
½ cup soft breadcrumbs (You will find a Quick Tip on How to Make Soft Breadcrumbs in bettyskitchen.)
½ cup grated Asiago cheese
cooking oil spray
2 additional tablespoons butter
1 additional cup soft breadcrumbs
½ additional cup grated Asiago cheese

Cover prepared yellow squash and zucchini with water in a large pot or Dutch oven. Bring to a boil over medium-high heat. Cook about 5 minutes, until crisp-tender. Drain cooked yellow squash and zucchini, pressing out excess liquid. Let cool for a few minutes.

In a medium-sized skillet, melt two tablespoons butter over medium-high heat. Add 2 cups chopped onion. Reduce heat and sauté about 10 minutes, until onion is soft and clear. Add 2 tablespoons minced garlic and sauté an additional 2 minutes. Let cool. In a large bowl, beat 2 eggs.

Add 3 cups fresh corn, 1 ½ cups shredded white cheddar cheese, ½ cup sour cream, ½ cup mayonnaise, 2 teaspoons freshly ground black peppercorns, 1 teaspoon salt, ½ cup soft breadcrumbs, and ½ cup grated Asiago cheese. Finally, add the cooked and cooled yellow squash, zucchini, onions, and garlic. Gently fold cooked vegetables into corn mixture. Spray a 13-inch by 9-inch by 2-inch baking dish with cooking oil spray.

Pour squash and corn mixture into baking dish. Set aside. Melt 2 tablespoons butter in a small skillet. Let cool slightly. In a small bowl, combine the 2 tablespoons melted butter, 1 cup soft breadcrumbs, and ½ cup grated Asiago cheese. Bake at 350 degrees (F) for 40 to 50 minutes, until topping is brown and cheese is bubbly. Remove from oven. Place on cooling rack for 10 minutes. Serve by spooning casserole directly from baking dish. It goes well with fresh sliced tomatoes. This casserole is packed with flavor, and I hope you love it! –Betty 🙂

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