Zucchini, Squash, and Corn Casserole

Ingredients

• 1 cup asiago cheese divided freshly grated
• 2 teaspoons pepper black freshly ground
• 1.5 cups breadcrumbs fresh divided soft
• 0.3 cup butter divided
• 6 oz freshly cheddar cheese shredded white
• 2 large eggs lightly beaten
• 3 cups corn kernels fresh
• 2  garlic cloves minced
• 0.5 cup mayonnaise 
• 0.5 cup cup heavy whipping cream sour
• 2 cups onion diced sweet
• 1 teaspoon salt 
• 1.5 pounds baby squash yellow cut into 1/4-inch-thick slices
• 1.5 pounds zucchini cut into 1/4-inch-thick slices

Equipment

• frying pan
• paper towels
• oven
• baking pan
• dutch oven

Directions

1. Preheat oven to 35
2. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender.
3. Drain; gently press between paper towels.
4. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and saut 10 minutes or until tender.
5. Add garlic, and saut 2 minutes.
6. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
7. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese.
8. Sprinkle over casserole.
9. Bake at 350 for 45 to 50 minutes or until golden brown and set.
10. Let stand 15 minutes before serving.