Summer Squash Casserole

• 1 Medium Sized Summer Squash
• 1 Large Sweet Pepper, Stem And Seeds Removed
• 1 Large Onion, Peeled
• 1 Large Carrot, Peeled
• Salt To Taste
• 1 teaspoon Dry Herbs Mixture (basil, Dill, Parsley)
• 5 Eggs
• 4 Tablespoons Sour Cream
• 1/2 cups Milk
• 4 ounces, weight Gouda Cheese (actually Any Cheese Will Do)

1. Preheat oven to 350 degrees F (180 degrees C).
2. Peel and dice the squash.
3. Chop the pepper and onion.
4. Grate the carrot on fine holes of your box grater.
5. Mix all the vegetables in a big bowl.
6. Add salt to taste, season with herbs and stir.
7. Set aside.
8. Beat the eggs in a medium sized bowl then mix in the sour cream and milk.
9. Whisk well.
10. Grate the cheese on the fine holes of your box grater and stir it into the egg mixture.
11. Set aside.
12. Now place the vegetables into a greased, deep roasting tin and pour the egg-cheese mixture over the top.
13. Bake in the preheated oven at 350 degrees F (180 degrees C) until the top is browned.
14. This usually takes 40-50 minutes.
15. Enjoy your summer squash casserole!

sweet pepper, onion, carrot, salt, herbs, eggs, sour cream, milk, gouda cheese

Taken from tastykitchen.com/recipes/main-courses/summer-squash-casserole-6/ (may not work)