Squash & Veggie Casserole

“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.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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