Cheesy squash and zucchini casserole
Summer is the perfect time to make this dish using fresh vegetables. Enjoy!
6 cups chicken broth
5 cups sliced yellow squash, 1/4 inch thick
5 cups skliced zucchini, 1/4 inch thick
1 1/2 cups chopped yellow onion
2 cups sharp cheddar cheese, divided
1 small red bell pepper, diced
1 large egg, slightly beaten
1 can of cream of mushroom
1/2 cup sour cream
2 Tbsp. melted butter
Salt and pepper to taste
1 1/2 cups crushed buttery round crackers,
Preheat oven to 350 degrees. Spray 2-quart baking dish.
In a large Dutch oven, bring broth, squash, zucchini and onion to a boil. Reduce heat and simmer until squash is tender. About 7-10 minutes. Drain well
In a large bowl, stir together 1 1/2 cups cheese, bell pepper, egg, soup, sour cream, butter, salt and pepper. Gently stir in cooked vegetables until well combined. Spoon half of squash mixture into baking dish. Sprinkle with half of crushed crackers. Top with remaining cheese. Repeat later.
Bake until hot and bubbly, about 30-35 minutes.
Lori Lesley is the owner of her home-based business Rollin’ the Dough and Casseroles to Go. She can be reached at firstname.lastname@example.org.