Three-Squash Casserole

Show off your bountiful garden harvest in this easy side dish casserole featuring fresh corn, summer squash, zucchini, and patty pan, all mixed up in melted Cheddar goodness.

• Preparation Time: 30 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 25 mins
• Calories: 139 Calories

Ingredients

• salt and ground black pepper to taste
• 2 large eggs, beaten
• 1 cup grated Cheddar cheese
• ½ medium white onion, chopped
• ¼ cup Italian-style bread crumbs
• 2 Squash, summer, scallop (pattypan), raw
• 1 medium yellow squash, sliced
• 1 medium zucchini, sliced
• ¼ cup salted butter, cubed
• ¼ cup Hatch chile peppers
• 1 ear fresh corn, kernels cut from cob
• ¼ cup fried wonton strips

Recipe Instructions

Step 1

Bake in the preheated oven until hot and bubbly, about 30 minutes.

Step 2

Preheat the oven to 325 degrees F (165 degrees C). Butter a 7x11-inch or 2-quart casserole dish.

Step 3

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.

Step 4

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.