Spicy-Sweet Summer Squash Casserole

READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs yellow squash
  • 1
    (10 ounce) bag frozen onion and three pepper blend
  • 1
    egg, beaten
  • 1
    (15 ounce) can creamed corn
  • vegetable oil cooking spray
  • 1
    (5 ounce) bag garlic cheese croutons, crushed
  • 34
    cup Italian cheese blend, shredded
  • salt (optional)
  • white pepper (optional)
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DIRECTIONS

  • Preheat oven to 350°.
  • Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.
  • Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.
  • Drain vegetables well, then mash.
  • Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.
  • Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.
  • Top the casserole with remaining croutons and shredded cheese.
  • Bake until golden and bubbly, about 25 to 35 minutes.
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