Bell Pepper-and Squash Casserole Recipe

No Photo

Have you made this?

 Share your own photo!


kay cooper


This casserole is ideal to assemble in advance. Family favorite

★★★★★ 1 vote
10-12 servings


3 lb
yellow summer squash sliced
red bell peppers sliced into strips
1 c
finely chopped yellow onion
4 clove
garlic miinced
1 Tbsp
plus 1 teaspoon salt divided
4 c
shredded white cheddar cheese, divided
3 c
crushed saltine crackers, divided apr.2 sleeves
1 (16) oz
container sour cream
1 large
egg lightly beaten
2 Tbsp
fresh thyme leaves
1 tsp
ground black pepper
5 Tbsp


1Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
2In a large stockpot, combine squash, bell peppers, onion, garlic, and 1 tablespoon salt; add water to cover. Bringto a boil over medium-high heat; reduce heat, and simmer for 6 minutes oruntil tender. Drain well.
3In a large bowl, combine squash mixture, 3 cups cheese,2cups crushed crackers, sour cream, egg, thyme, pepper, and remaining 1 teaspoon salt. Spoon into prepared baking dish; sprinkle with remaining 1 cup cheese.
4In a small bowl, stir togther melted butter and remaing 1 cup crushed crackers;sprinkle over caserole. Bake for 30 minutes or until hot and bubbly. Serve immediately

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy