My Squash And Pepper Casserole Recipe

Name: My Squash And Pepper Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package yellow squash, with; red pepper, cooked according to directions; 2 eggs; 1/3 cup finely chopped onion; 1/3 cup all-purpose flour; 1/2 cup shredded mozzarella cheese; 1 teaspoon white pepper; 1/2 teaspoon salt; 1/4 cup butter; 8 ounces one tube Ritz crackers

Servings: persons

1 (16 ounce) package yellow squash, with
red pepper, cooked according to directions
2 eggs
1/3 cup finely chopped onion
1/3 cup all-purpose flour
1/2 cup shredded mozzarella cheese
1 teaspoon white pepper
1/2 teaspoon salt
1/4 cup butter
8 ounces one tube Ritz crackers

1
Preheat oven to 375 degrees.
2
Cook the squash and peppers according to the package directions.
3
Place the squash in the casserole dish you will be using(I use an 8 x 8 dish).
4
Add the other ingredients. I just add them according to the way they are listed, but add them however works for you.
5
Cover with crackers. Either melt butter and pour over, or daub small amounts of butter over the crackers.
6
Bake for approximately 30 minutes.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (16 ounce) package yellow squash, with, red pepper, cooked according to directions, 2 eggs, 1/3 cup finely chopped onion, and more.

Yes, My Squash And Pepper Casserole falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

My Squash And Pepper Casserole

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