BELL PEPPER-AND SQUASH CASSEROLE

BELL PEPPER-AND SQUASH CASSEROLE image

Provided by kay cooper

Number Of Ingredients 12

3 lb yellow summer squash sliced
3 red bell peppers sliced into strips
1 c finely chopped yellow onion
4 clove garlic miinced
1 Tbsp plus 1 teaspoon salt divided
4 c shredded white cheddar cheese, divided
3 c crushed saltine crackers, divided apr.2 sleeves
1 (16) oz container sour cream
1 large egg lightly beaten
2 Tbsp fresh thyme leaves
1 tsp ground black pepper
5 Tbsp butter,melted

Steps:

1. Preheatoven to 350. Lightly grease a 13x9 inch baking dish.
2. In a large stockpot, combine squash, bell peppers, onion, garlic, and 1 tablespoon salt; add water to cover. Bringto a boil over medium-high heat; reduce heat, and simmer for 6 minutes oruntil tender. Drain well.
3. In a large bowl, combine squash mixture, 3 cups cheese,2cups crushed crackers, sour cream, egg, thyme, pepper, and remaining 1 teaspoon salt. Spoon into prepared baking dish; sprinkle with remaining 1 cup cheese.
4. In a small bowl, stir togther melted butter and remaing 1 cup crushed crackers;sprinkle over caserole. Bake for 30 minutes or until hot and bubbly. Serve immediately