Winter Squash Casserole

Ingredients

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

Directions

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!