This recipe is SO good! A friend sent it to me yesterday and I had all the ingredients to make it so we had it today and I would have been very happy to eat just the squash casserole and forget the pepper steak (though the pepper steak was delicious)! I think I will substitute butternut squash for the yellow squash and zucchini and make this for Thanksgiving this year.
You could easily make half this recipe and feed a family of four or more but I divided it up before baking and froze half of it.
Squash Casserole
- 4 T. Butter (divided)
- 5 med. yellow squash, sliced
- 1 med. zucchini, sliced
- 1 med. onion (chopped)
- 2 med. bell peppers (coarsely diced)
- 8 oz. cream cheese
- 1 c. frozen corn
- 1 c. cracker crumbs
- 2 c. cheddar cheese, grated (divided)
- salt & pepper to taste
In a large skillet, melt 3 T. butter. Add yellow squash, zucchini, onion and bell pepper. Saute til veggies are almost soft.
Add salt and pepper. Turn off heat to burner.
Chop cream cheese into about a dozen pieces. Add cream cheese and corn. Stir until cream cheese has mostly melted.. Add 1 cup grated cheese and cracker crumbs. Stir til everything is combined.
Pour into a buttered baking dish. Top with remaining cheese.
Optional: Add more cracker crumbs mixed with cheddar cheese to the top before baking.
Bake at 350 degrees for 30 minutes.
Of course, I added cajun seasoning along with the salt and pepper.
I divided this up into two baking dishes and froze one before baking.
For Thanksgiving, I will make this dish and substitute butternut squash for the zucchini and yellow squash.
Liz says
The ingredients seem to be similar to the crack chicken recipes which may explain why it is so good. But you may need to add some bacon to the mix. Oh, could you use goldfish crackers to add more cheddar punch?
Looks good & saved to my recipe folder!