3 ea yellow squash; sliced thin
1 ea Onion; chopped
1/2 Bell pepper; chopped
1 teaspoon Salt
1 Rotel tomatoes
1 ea Celery; chopped
1 1/2 cup Cheddar cheese; grated
4 slices bread; dried, toasted, and crumbled - see notes
1 ea Egg; beaten
Instructions:
Boil the squash, onion, bell pepper, and celery in salted water until tender and drain the liquid. Mix the tomatoes, egg, cheese, bread crumbs with the vegetables and transfer to a baking dish. Bake at 350 degrees for 30-45 minutes or until slightly browned on top.
*You can substitute 2/3 cup of bread crumbs for the toasted bread. I used Italian flavored bread crumbs
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