Summer squash veggie casserole

A very good veggie casserole. You can spice it up a little more if you want to give it some heat but it is very tasty as is.  We love our casseroles.
Soft, white breadcrumbs double as a light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.


Ingredients
  

1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices

1 1/2 pounds zucchini, cut into 1/4-inch-thick slices

1/4 cup butter, divided

2 cups diced sweet onion

2 garlic cloves, minced

3 cups fresh corn kernels

1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese

1/2 cup sour cream

1/2 cup mayonnaise

2 large eggs, lightly beaten

2 teaspoons freshly ground black pepper

1 teaspoon table salt

1 1/2 cups soft, fresh breadcrumbs, divided

1 cup freshly grated Asiago cheese, divided


Directions


1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.

2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.
It's very good with your choice of meat -  pork chop, ham steak or lamb chop.