Squash & Veggie Casserole |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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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. 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.
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