zucchini, squash, and corn casserole

1 1/2 lb yellow squash, cut into 1/4-inch-thick slices
1 1/2 lb zucchini, cut into 1/4 -inch-thick slices
1/4 cup butter, divided
2 cups diced sweet onion
2 cloves garlic
3 cups fresh corn kernels
1 1/2 cups 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


1.  preheat oven to 350 degrees.  bring first 2 ingredients and water to cover to a boil in 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 saute 10 minutes or until tender.  add garlic, and saute 2 minutes.

3.  stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 c. each breadcrumbs and asiago cheese just until blended.  spoon mixture into a lightly greased 13x9 inch baking dish.

4.  melt remaining tbsp. butter.  stir in remaining 1 cup breadcrumbs and 1/2 cup asiago cheese.  sprinkle over casserole.

5.  bake at 350 degrees for 45-50 minutes or until golden brown and set.  let stand 15 minutes before serving.  


*from myrecipes.com

ranch chicken soup

4-5 frozen chicken breasts or tenders
1 can corn, undrained
1 can rotel tomatoes
1 can any beans, but black beans are good, drained and rinsed
1 8 oz pkg cream cheese, cut up
1 pkg ranch dressing mix
1 TBS cumin
put all together in crock pot.  high: 3 hours, low: 4ish
7 min prep time