Squash & Veggie Casserole

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: 1 hr 30 mins
• Serves: 6

Ingredients

• 5 -6  summer squash
• 1 (28 ounce) can tomatoes, drained
• 1  large green pepper, sliced
• 1  large onion, sliced
• 2  tablespoons 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.