SQUASH & VEGGIE CASSEROLE

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Squash & Veggie Casserole image

We make this in the summer with veggies from the garden. I use 1 or 2 sliced homegrown tomatoes as a substitute for the canned. I also use a mix of mozzarella and cheddar cheese.

Provided by SB61287

Categories     Onions

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

5 -6 summer squash
1 (28 ounce) can tomatoes, drained
1 large green pepper, sliced
1 large onion, sliced
2 tablespoons butter, melted
sharp cheddar cheese, shredded, to taste
pepperidge farm breadcrumbs, to cover

Steps:

  • Put butter in 2 quart casserole.
  • Layer half of the vegetables in casserole.
  • Top with 1/2 cheese and breadcrumbs. Repeat layers.
  • Bake covered(if using foil, spray foil with Pam) at 350 degrees for 1 hour.
  • Uncover and bake 30 minutes more.

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