Spicy-Sweet Summer Squash Casserole

• yellow squash↗1 1⁄2 lbs
• frozen onion and three pepper blend1 ounce

  bag

• egg↗1

  beaten

• creamed corn↗1 ounce

  can

• vegetable oil cooking spray
• garlic cheese croutons1 ounce

  crushed

• Italian cheese blend↗3⁄4 cup

  shredded

• salt↗

  (optional)

• white pepper

  (optional)

Step-by-step instructions

1. 1

   Preheat oven to 350°.

2. 2

   Prepare the squash by splitting each one lengthwise and scraping out most of the seeds, then slice to about 1/2 inch thickness.

3. 3

   Place frozen pepper/onion blend and prepared squash into boiling water. Boil until just tender, about 10 minutes.

4. 4

   Drain vegetables well, then mash.

5. 5

   Stir in the beaten egg, creamed corn, salt, pepper, 1/2 cup of the shredded cheese, and half of the crushed croutons. Fold ingredients together.

6. 6

   Spray 9X13 glass baking dish with vegetable cooking spray, pour in the vegetable mixture.

7. 7

   Top the casserole with remaining croutons and shredded cheese.

8. 8

   Bake until golden and bubbly, about 25 to 35 minutes.