Cheesy Squash and Zucchini Casserole

Ingredients:

6 cups of chicken broth

5 cups (1/4-inch-thick) sliced yellow squash (about 1 ½ pounds)

5 cups (1/4-inch-thick) sliced zucchini (about 1 ½ pounds)

1 ½ cups chopped yellow onion

2 cups of shredded cheddar cheese, divided

1 small red bell pepper, seeded and diced

1 large egg, lightly beaten

1(10.5- ounce) can cream of mushroom soup

½ cup sour cream (or yogurt)

2 tablespoons unsalted butter, melted

2 teaspoons kosher salt

½ teaspoon ground black pepper

1 ½ cups crushed buttery round crackers

You preheat the oven to 350 degrees and spray a 2-quart baking dish with cooking spray. Then in a large pot bring chicken broth, squash, zucchini, and onion to a boil over medium high heat, then reduce the heat and simmer until squash is tender about 7 min. Drain well.

In a large bowl stir together 1 ½ cups cheese, bell pepper, egg, soup, sour cream (or yogurt), melted butter, salt, and pepper. Then stir in the vegetables gently until well combined. Put half of the squash mixture into the prepared pan and sprinkle with half of the crushed crackers, then top with the remaining squash mixture and the rest of the crushed crackers and remaining ½ cup of cheese. Baked until hot and bubbly and cheese is melted about 25 min, then let stand for about 1o min before serving. This recipe is found in Paula Deen’s Magazine July/ August 2017 page 44.