Three-Squash Casserole Recipe

All Recipes Side Dish Casseroles Squash Casserole Recipes

Ingredients

2" 1 medium yellow squash, sliced 1 medium zucchini, sliced ½ medium white onion, chopped 1 cup grated Cheddar cheese ¼ cup salted butter, cubed ¼ cup ¼ cup Italian-style bread crumbs 1 ear fresh corn, kernels cut from cob 2 large eggs, beaten salt and ground black pepper to taste ¼ cup fried wonton strips

138.6 calories carbohydrate: 7.4 g cholesterol: 61.3 mg fat: 10 g fiber: 1.2 g protein: 5.7 g saturatedFat: 5.7 g servingSize: - sodium: 181.9 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.
Bring a large pot of water to a rolling boil. Add patty pan, yellow squash, zucchini, and onion, return to a boil. Boil until vegetables are tender, about 15 minutes. Drain and transfer to a large bowl.
Add Cheddar cheese, butter, chile peppers, bread crumbs, corn kernels, and eggs. Season with salt and pepper and pour into the prepared casserole. Top with wontons.
Bake in the preheated oven until hot and bubbly, about 30 minutes.

1 11x7-inch casserole

Raw corn adds a delightful crunch to this family favorite casserole with patty pan squash.