Real Recipes From Real Home Cooks ®

bell pepper-and squash casserole

(1 rating)
Recipe by
kay cooper
notasulga, AL

This casserole is ideal to assemble in advance. Family favorite

(1 rating)
yield 10 -12 servings

Ingredients For bell pepper-and squash casserole

  • 3 lb
    yellow summer squash sliced
  • 3
    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 lg
    egg lightly beaten
  • 2 Tbsp
    fresh thyme leaves
  • 1 tsp
    ground black pepper
  • 5 Tbsp

How To Make bell pepper-and squash casserole

  • 1
    Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
  • 2
    In 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.
  • 3
    In 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.
  • 4
    In 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