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Hearty Squash and Mixed Vegetable Casserole Recipe

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Ingredients

Adjust Servings:

	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

Nutritional information

99.5

Calories

40 g

Calories From Fat

4.5 g

Total Fat

2.6 g

Saturated Fat

10.2 mg

Cholesterol

45.5 mg

Sodium

14.3 g

Carbs

4.3 g

Dietary Fiber

8.8 g

Sugars

3.7 g

Protein

353g

Serving Size

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Hearty Squash and Mixed Vegetable Casserole Recipe

Name: Hearty Squash and Mixed Vegetable Casserole Recipe
Prep time: 20 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: : 5 - 6; : 1; : 1; : 1; : 2

Features:

Cuisine:

American

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

110 min
Serves 6
Easy

Ingredients

5 - 6
1
1
1
2

Directions

Squash & Veggie Casserole, We make this in the summer with veggies from the garden use 1 or 2 sliced homegrown tomatoes as a substitute for the canned I also use a mix of mozzarella and cheddar cheese , 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!

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Steps

1 Done	Put Butter in 2 Quart Casserole.
2 Done	Layer Half of the Vegetables in Casserole.
3 Done	Top With 1/2 Cheese and Breadcrumbs. Repeat Layers.
4 Done	Bake Covered(if Using Foil, Spray Foil With Pam) at 350 Degrees For 1 Hour.
5 Done	Uncover and Bake 30 Minutes More.