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!