This is a classic.
Yellow squash is a favorite vegetable of mine and I love discovering new ways to use it. This squash is unique in its freshness and ability to absorb other flavors very well. Squash is great to keep in the fridge and easy to grow. I have never thought of putting this vegetable in a casserole, despite how much I love it. This full moon casserole is a delicious recipe that I will make again and again.
Serves 4-6
15m prep time
42m cook time
INGREDIENTS
2 cups yellow squash, sliced into circles (about 2 small or medium squash)
1 yellow onion, chopped
1 small bell pepper, diced
2 eggs, beaten
1 10.5-oz can of cream of mushroom soup
1 Tbsp sour cream
1/2 cup whole milk
1/4 cup butter, melted
1 cup grated sharp cheddar cheese
1/2 tsp salt
1/4 tsp black pepper
1 5-oz package croutons, crushed
2 Tbsp butter, cold
PREPARATION
Preheat oven to 325ËšF. Steam vegetables for 10-12 min or until fork tender.
In a large bowl beat together eggs, soup, and sour cream. Stir in vegetables, milk, melted butter, cheese, salt, and pepper.
Grease a 9â€x13†deep baking dish and pour in cheesy vegetable mixture. Sprinkle crushed croutons over casserole. Cut cold butter into small pieces and dot the top of the casserole.
Bake for 20-30 minutes. Cover part way with foil if top browns too early.
