Zucchini, Squash And Corn Casserole

• 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

1. Preheat oven to 350 degrees. Boil yellow squash and zucchini 5 minutes or until crisp-tender. Drain. Dry with paper towels.
2. Saute onion in 2 tbs butter over medium high heat 10 minutes or until tender. Add garlic and saute 2 minutes more.
3. 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.
4. Melt 2 tbs butter and mix in remaining breadcrumbs and Asiago. Sprinkle over casserole.
5. Bake 45 to 50 minutes. Let stand 15 minutes before serving.

yellow squash, zucchini, butter, sweet onions, garlic, fresh corn kernels, cheddar cheese, sour cream, mayonnaise, eggs, black pepper, salt, fresh breadcrumbs, asiago cheese

Taken from www.food.com/recipe/zucchini-squash-and-corn-casserole-503273 (may not work)