Winter Squash Casserole
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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, drained
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°. Boil squash slices in water over medium-high heat, about 5 minutes or until crisp-tender. Drain well. Stir in Roasted Red Pepper Dip Mix, corn, 1 cup of cheese, sour cream, mayonnaise, eggs and 1 cup of breadcrumbs just until blended. Spoon mixture into a lightly greased 13 x 9" baking dish. Melt butter, pour over remaining 1/2 cup breadcrumbs. Sprinkle breadcrumbs 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 sausage to casserole before baking in oven.  Delicious!