Shelly's Recipe

Squash Casserole

Category: Squash

3 pounds yellow squash, thinly sliced
3 cups chopped red bell pepper
1 1⁄3 cups finely chopped leeks
4 cloves garlic, minced
1 tablespoon salt
3 cups shredded extra-sharp white Cheddar cheese, divided
3 cups crushed buttery round crackers, divided
2 cups shredded fontina cheese
1 (16-ounce) container sour cream
1 large egg, lightly beaten
1 cup grated carrot
¼ cup chopped fresh parsley
1 tablespoon chopped fresh dill
1¼ teaspoons seasoned salt
1 teaspoon ground black pepper
5 tablespoons butter, melted

(1) Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.

(2) In a large stockpot, bring squash, next 4 ingredients, and water to cover to a boil over medium-high heat; reduce heat, and simmer for 6 minutes or until squash is tender. Drain well.

(3) In a large bowl, combine squash mixture, 2 cups Cheddar, 2 cups crushed crackers, fontina, and next 7 ingredients. Spoon into prepared baking dish. Sprinkle with remaining 1 cup Cheddar.

(4) In a small bowl, combine melted butter and remaining 1 cup crushed crackers. Sprinkle over Cheddar.

(5) Bake for 30 minutes or until hot and bubbly. Serve immediately.