Winter Squash Casserole
Skip Navigation

Winter Squash Casserole


1 Roasted Red Pepper Dip Mix
2 cups yellow squash, cut into slices
2 cups zucchini, cut into slices
15 oz can corn
1 1/2 cups shredded Cheddar cheese
1/3 cup sour cream
1/3 cup mayonnaise
2 large eggs lightly beaten
1 1/2 cups breadcrumbs
2 Tbs butter


Preheat oven to 350°. Bring first 2 ingredients and water to a boil and cover over medium-high heat, boil 5 minutes or until crisp-tender. Drain well. Pour Dip Mix into the pan of squash and zucchini. Also, add corn, 1 cup of cheese, sour cream, mayonnaise and 1 cup of breadcrumbs just until blended. Spoon mixture into a lightly greased 13 x 9" baking dish. Melt butter. Stir in remaining 1/2 cup breadcrumbs and sprinkle over casserole. Cover with foil and bake for 35 minutes. Uncover and return to oven for 15 minutes. Top with remaining 1/2 cup cheese for last 5 minutes of baking time.

Tip:  Mix in 1 Lb. cooked sausge to casserole before baking in oven.  Delicious!