Miss Olivias Summer Squash N Zuchini Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Casserole from locally owned restaurant, Miss Olivia's Table, as presented by owner on local news program. We love this one. I like to top it with chopped fresh tomatoes when it comes out of the oven. Ingredients:
1 stick butter |
1 large onion, finely chopped |
1 medium carrot, grated |
1/2 large green bell pepper, finely diced (add small amounts of other colors of bell pepper if desired) |
2 pounds small yellow squash, sliced |
1 pound small zucchini, sliced |
3 cups pepperidge farm herb seasoning, divided |
1 (10 3/4 ounce) can cream of chicken soup |
1 (10 3/4 ounce) can cream of mushroom soup |
1/2-cup mayonnaise |
1/2-cup sour cream |
seasoned salt of your choice |
1 cup sargento s italian 6 cheese blend shredded cheese |
1/2 stick butter, melted |
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking dish with Pam.
3. In a large skillet, melt butter over medium high heat.
4. Add onions, carrots and bell pepper; cook and stir until tender.
5. Add squash and zucchini. Cook until crisp tender. In a medium bowl, mix two cups Pepperidge Farm breadcrumbs, soups, sour cream and mayonnaise.
6. Combine soup mixture and squash mixture.
7. Add seasoned salt to taste.
8. Pour mixture into prepared baking dish.
9. Sprinkle cheese evenly over all.
10. Toss remaining cup of breadcrumbs in melted butter.
11. Sprinkle evenly over cheese layer.
12. Bake 45 minutes or until crumbs are golden and mixture is bubbly.
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