• 1 stick butter
• 1 large onion, finely chopped
• 1 medium carrot, grated
• 1/2 large green bell pepper, finely diced
• 2 pounds small yellow squash, sliced
• 1 pound small zucchini, sliced
• 3 cups Pepperidge Farms Herb Seasoning, divided
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• Seasoned salt of your choice
• 1 cup Sargento's Italian 6-cheese blend shredded cheese
• 1/2 stick butter, melted

1. Preheat oven to 350 degrees.

2. Spray a 9 x 13 baking dish with Pam

3. In a large skillet, melt butter (1 stick) over medium high heat.

4. Add onions, carrots, and bell pepper; cook and stir until tender.

5. Add squash and zucchini. Cook until crisp tender. In a medium bowl, mix two cups Pepperidge Farms breadcrumbs, soups, sour cream, and mayonnaise.

6. Combine soup mixture and squash mixture.

7. Add seasoned salt to taste.

8. Pour mixture into prepared baking dish.

9. Sprinkle cheese evenly over all.

10. Toss remaining cup of breadcrumbs in melted butter (1/2 stick).

11. Sprinkle evenly over cheese layer.

12. Bake 45 minutes or until crumbs are golden and mixture is bubbly.

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• 2 pounds fresh cooked green beans
• 10 strips of bacon
• 6 tablespoons sugar
• 6 tablespoons vinegar
• 1/4 cup slivered almonds

1. Cook bacon, reserving drippings.

2. Crumble bacon.

3. Add sugar and vinegar to bacon drippings.

4. Layer half of the drained green beans in casserole dish.

5. Add half of the crumbled bacon.

6. Add half of the almonds.

7. Repeat layers.

8. Pour prepared drippings over all.

9. Bake in a 350 degree oven for about 45 minutes or until heated through.

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