Summer Squash and Sweet Corn Casserole

Summer Squash and Sweet Corn Casserole


This is my version of a Southern classic- it’s one of my favorite squash dishes for this time of year- easy to prepare, very delicious to eat- what more can you ask for in a recipe?

makes 6-8 servings

breadcrumb topping:

1 tablespoon olive oil
1 tablespoon unsalted butter
2 tablespoons finely chopped garlic
1 cup fresh breadcrumbs ( or panko )

squash filling:

1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion
4 cups thinly sliced (1/4 inch thick) yellow summer squash
1 cup fresh ( or frozen) corn kernels
freshly ground black pepper
1 cups shredded sharp white cheddar cheese ( 3 ounces)
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons chopped fresh flat leaf parsley

Preheat the oven to 350 degrees. Lightly butter an 8- inch square baking dish.

to make the breadcrumb topping:

Heat the oil and butter in a large skillet over medium- high heat. Add the onion, reduce the heat to medium- low, and cook, stirring occasionally, until very tender, 8-10 minutes. Add the squash and corn, salt and pepper to taste, raise the heat to medium- high, and cook, stirring often, until tender, about 5 minutes.

Remove from the heat, stir in the remaining ingredients and mix well. Transfer to the prepared baking dish and sprinkle evenly with the breadcrumb topping. Bake, uncovered, for 30-40 minutes, until golden brown.