Ingredients

• 3 lbs. squash, cut-up, blanched
• 2 cups onions, chopped
• 2 garlic cloves, minced
• 3 cups of corn
• 2 1/2 cups of breadcrumbs, divided
• 1/2 cup mayo
• 6 oz shredded sharp cheddar
• 1/2 cup sour cream
• 1/2 cup Asiago cheese
• 1/4 teaspoon of garlic salt
• 2 T. butter
• 1 teaspoon salt and pepper

Directions

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

2. Saute onion and garlic until soft. Add to cooked squash, salt and pepper, along with corn, mayo, cheeses, sour cream, and half bread crumbs.

3. Spoon into a lightly greased 9×13 pan.

4. Melt butter and add the garlic and remaining breadcrumbs and mix well. Spread on top.

5. Bake at 350 for 35 to 40 minutes.

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