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Full Moon Casserole

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Prep Time 15 minutes
Cook Time 42 minutes
Course Casserole, Side
Cuisine American

Ingredients
  

  • 2 cups yellow squash, sliced into circles (about 2 small or medium squash)
  • 1 yellow onion, chopped
  • 1 small bell pepper, diced
  • 2 eggs, beaten
  • 1 10.5-oz can cream of mushroom soup
  • 1 Tbsp sour cream
  • 1/2 cup whole milk
  • 1/4 cup butter, melted
  • 1 cup grated sharp cheddar cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 5-oz package croutons, crushed
  • 2 Tbsp butter, cold

Instructions
 

  • Preheat oven to 325˚F.
  • Steam yellow squash, onion, and bell pepper for 10-12 minutes or until fork tender.
  • In a large bowl, beat together eggs, cream of mushroom soup, and sour cream.
  • Stir in steamed vegetables, milk, melted butter, cheddar cheese, salt, and pepper until fully combined.
  • Grease a 9×13-inch baking dish and pour in the mixture.
  • Sprinkle crushed croutons evenly over the top.
  • Cut cold butter into small pieces and dot the top of the casserole.
  • Bake for 20-30 minutes. Cover partway with foil if top browns too quickly.

Notes

Let cool slightly before serving. Can be made ahead and reheated.
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