Squash Casserole

Squash Casserole (from Southern Living magazine)

3 yellow squash, diced

2 zucchini, diced

1/4 c butter

1 large sweet onion, diced

2 garlic cloves, minced

1 bag frozen corn or 1 can corn

1 1/2 c shredded white cheddar

1/2 c sour cream

1/2 c mayo

2 eggs, slightly beaten

2 tsp pepper

1 tsp salt

1 1/2 c panko breadcrumbs

1 c asiago, grated

Boil squash and zucchini for five minutes or until tender, drain. Melt 2 tbsp butter, sauté onion and garlic. Stir together remaining ingredients with 1/2 c breadcrumbs and 1/2 c asiago. Spoon into lightly greased baking dish. Melt remaining butter, stir in remaining 1 c breadcrumbs and 1/2 c asiago. Sprinkle over casserole and bake uncovered on 350 for 45-50 minutes.