Squash & Veggie Casserole

Submitted by SB61287

"We make this in the summer with veggies from the garden. I use 1 or 2 sliced homegrown tomatoes as a substitute for the canned. I also use a mix of mozzarella and cheddar cheese."

 

• Ready In: 1hr 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 5-6 summer squash
• 793.78 g can tomatoes, drained
• 1 large green pepper, sliced
• 1 large onion, sliced
• 29.58 ml butter, melted
• sharp cheddar cheese, shredded, to taste
• pepperidge farm breadcrumbs, to cover

directions

1. Put butter in 2 quart casserole.
2. Layer half of the vegetables in casserole.
3. Top with 1/2 cheese and breadcrumbs. Repeat layers.
4. Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
5. Uncover and bake 30 minutes more.

Reviews

[loof751]

Easy and tasty veggie dish! I don't care for onions so I subbed celery, and I added some salt and pepper to each layer. The cheese and breadcrumbs added a nice flavor and texture and the topping was nice and crunchy. Thanks for sharing your recipe!