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|
|2 large eggs||lightly beaten|
|1 1/2 cups||breadcrumbs|
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!