Summer Squash & Corn Gratin

 (adapted from Southern  Living)

 Oh how I love summer squash and corn!  The two combined are a dream come true, especially when a little cheese is added!  This recipe is easily adaptable to your taste:  you could use a mixture of yellow squash & zucchini, add garlic and other spices, and play around with the cheeses!  I think you will be smiling when you taste this one!

INGREDIENTS:

3 pounds yellow squash, cut into ¼ inch slices

2 large sweet onions, diced

1 package frozen corn kernels, about 3 cups (or fresh would be even better!)

1 ½ to 2 cups shredded cheese of your choice (I used Mexican blend)

3/4 cup sour cream

½ cup mayonnaise

½ cup egg beaters (or 2 large eggs beaten)

1 small can diced green chilis (optional)

2 teaspoons freshly ground black pepper

1 teaspoon salt

1 cup Panko bread crumbs

French fried onions for topping

DIRECTIONS:

Preheat oven to 350 degrees F.  Put squash and onion in large pot or Dutch oven and add water to cover.  Bring to a boil over medium high heat.  Boil 5 to 10 minutes or until crisp-tender.  Drain well.

Stir together squash & onion mixture, corn, cheese, sour cream, mayonnaise, egg beaters, green chilis, salt & pepper, and bread crumbs.  Mix well.

Spoon mixture into greased 13x9 inch baking dish (I used 2 9x9 dishes so that I could freeze one).  Sprinkle with French fried onions.

Bake at 350 for 45-50 minutes or until bubbling and set.