Sunday, August 09, 2009
Does your refrigerator bin overflow with crookneck and/or zucchini squash this time of year?
Mine does. Here is one more way to use it up, a great dish for a church supper.
Cheesy Squash Casserole
6 cups yellow crookneck or zucchini squash, or a combination of both-peeled & sliced into coins
1 green bell pepper, cut into rings
1 vidalia onion, sliced thin
1 small jar of fire-roasted red peppers, drained
1 can evaporated milk
2 c. grated American or cheddar cheese
bacon crumbles to taste
1/2 t. lemon pepper
1/2 t. salt
Ritz cracker crumbs
Boil the squash, bell pepper, and onion slices 2 minutes and then drain. To assemble, layer the cooked vegetables in a greased casserole dish, topping each layer with grated cheese, bacon crumbles, fire-roasted peppers, and the evaporated milk. Sprinkle the seasonings between layers. Top final layer with cheese and Ritz cracker crumbs. Bake @ 350 degrees for 30 minutes.