bell pepper-and squash casserole
(1 RATING)
This casserole is ideal to assemble in advance. Family favorite
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prep time
cook time
method
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yield
10-12 servings
Ingredients
- 3 pounds yellow summer squash sliced
- 3 - red bell peppers sliced into strips
- 1 cup finely chopped yellow onion
- 4 cloves garlic miinced
- 1 tablespoon plus 1 teaspoon salt divided
- 4 cups shredded white cheddar cheese, divided
- 3 cups crushed saltine crackers, divided apr.2 sleeves
- 1 (16) ounce container sour cream
- 1 large egg lightly beaten
- 2 tablespoons fresh thyme leaves
- 1 teaspoon ground black pepper
- 5 tablespoons butter,melted
How To Make bell pepper-and squash casserole
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Step 1Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
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Step 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.
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Step 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.
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Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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