Full Moon Casserole
Tender yellow squash, onion, and bell pepper are folded into a creamy cheddar mixture and baked beneath buttery crushed croutons.
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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.
Nutrition
Serving: 1servingsCalories: 227kcalCarbohydrates: 14gProtein: 7gFat: 19.1gSaturated Fat: 7.2gTrans Fat: 0.4gCholesterol: 80mgSodium: 350mgFiber: 0.8gSugar: 2g