Hearty Summer Vegetable Casserole
This Hearty Summer Vegetable Casserole combines the freshness of zucchini, yellow squash, and sweet corn with a rich blend of cheeses, creating a comforting dish perfect for any occasion. With its creamy texture and cheesy topping, it's a crowd-pleaser that brings out the best of seasonal vegetables.
10
Servings
320 kcal
Calories
14
Ingredients
Ingredients
yellow squash
1.5 lbs (sliced 1/4 in thick)
zucchini
1.5 lbs (sliced 1/4 in thick)
butter
1/4 cup (divided)
sweet onions
2 cups (diced)
garlic cloves
2 (minced)
fresh corn kernels
3 cups (none)
white cheddar cheese
1.5 cups (shredded)
sour cream
1/2 cup (none)
mayonnaise
1/2 cup (none)
large eggs
2 (lightly beaten)
black pepper
2 teaspoons (ground)
salt
1 teaspoon (none)
fresh breadcrumbs
1.5 cups (divided)
asiago cheese
1 cup (grated, divided)
Instructions
1
Preheat your oven to 350°F (175°C). Begin by bringing a large pot of water to a boil. Add the sliced yellow squash and zucchini, boiling for 5 minutes until they reach a crisp-tender texture. Drain and pat dry with paper towels to remove excess moisture.
2
In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the diced onion and sauté for about 10 minutes until it becomes tender and translucent. Stir in the minced garlic and continue to sauté for an additional 2 minutes until fragrant.
3
In a large mixing bowl, combine the prepared squash, sautéed onion and garlic, fresh corn kernels, white cheddar cheese, sour cream, mayonnaise, beaten eggs, black pepper, and salt. Stir thoroughly until all ingredients are well integrated. Mix in 1/2 cup of breadcrumbs and 1/2 cup of grated Asiago cheese.
4
Grease a 13x9 inch baking dish with butter or nonstick spray. Pour the vegetable mixture into the dish, spreading it evenly.
5
In a small bowl, melt the remaining 2 tablespoons of butter and combine with the remaining breadcrumbs and grated Asiago cheese. Sprinkle this mixture evenly over the top of the casserole to form a crunchy, cheesy crust.
6
Bake in the preheated oven for 45 to 50 minutes, or until the casserole is bubbly and the top is golden brown. Once baked, remove from the oven and allow to stand for 15 minutes before serving to ensure that the casserole sets properly.
Nutrition Information
24 g
Fat
17.6 g
Carbs
9.6 g
Protein
3.2 g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Summer Vegetable Casserole?
It is a comforting dish that combines the freshness of zucchini, yellow squash, and sweet corn with a rich blend of cheeses and a creamy texture.
How many servings does this recipe make?
This recipe makes 10 servings.
What is the calorie count per serving?
Each serving contains 320 kcal.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long should I boil the zucchini and squash?
Boil the sliced vegetables for 5 minutes until they reach a crisp-tender texture.
What size baking dish is needed?
You will need a 13x9 inch baking dish.
How long does the casserole need to bake?
Bake the casserole in the preheated oven for 45 to 50 minutes.
Why do I need to let the casserole stand for 15 minutes after baking?
Allowing it to stand ensures that the casserole sets properly before serving.
What types of cheese are used in this recipe?
The recipe uses shredded white cheddar cheese and grated Asiago cheese.
How much fat is in a single serving?
There are 24 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 17.6 grams of carbohydrates.
How much protein is in this dish?
There are 9.6 grams of protein per serving.
Does this recipe contain fiber?
Yes, each serving provides 3.2 grams of fiber.
How should I prepare the yellow squash and zucchini?
They should be sliced 1/4 inch thick before boiling.
How long should I sauté the onions?
Sauté the diced onions for about 10 minutes until they are tender and translucent.
When should the garlic be added during cooking?
Add the minced garlic after the onions are tender and sauté for an additional 2 minutes.
What is used to bind the vegetable mixture?
The mixture is bound using sour cream, mayonnaise, and two lightly beaten large eggs.
How do I make the crunchy topping?
Combine melted butter with the remaining breadcrumbs and grated Asiago cheese, then sprinkle it over the top.
Is it necessary to dry the vegetables after boiling?
Yes, you should drain and pat them dry with paper towels to remove excess moisture.
What kind of corn should be used?
The recipe calls for 3 cups of fresh corn kernels.
Can I use nonstick spray instead of butter for the dish?
Yes, you can grease the baking dish with either butter or nonstick spray.
How many ingredients are in this recipe?
There are 14 total ingredients listed for this recipe.
What type of onions are recommended?
The recipe specifically recommends using sweet onions.
How much black pepper is used?
The recipe uses 2 teaspoons of ground black pepper.
How much salt is included?
The recipe includes 1 teaspoon of salt.
How much total butter is required?
A total of 1/4 cup of butter is used, divided between the sauté and the topping.
How do I know when the casserole is finished cooking?
It is finished when it is bubbly and the cheesy top has turned golden brown.
What kind of breadcrumbs are used?
The recipe calls for 1.5 cups of fresh breadcrumbs, divided.
What makes this a summer casserole?
It features seasonal summer vegetables like zucchini, yellow squash, and fresh corn.
Can this be considered comfort food?
Yes, its rich blend of cheeses and creamy texture make it a classic comfort food dish.