Divine Squash Casserole

Our kitchen was delivered a basket of fresh yellow squash and zucchini. I didn't want it to go to waste, and I didn't want to do the same, tired dishes with it. I wanted something new, and I also needed to use a few excess packages of Alouette cheese that we had on hand. We came up with a quick casserole that was tasty, creamy, and attractive. It was a hit with the customers, and a cinch to make.

Ingredients:

1 white onion, chopped
2 red bell peppers, chopped
1 can cream of onion soup
1 can cream of celery soup
3 6.5 oz. packages Alouette Garlic and Herbs spreadable cheese
2 cups mixed broccoli florets, cauliflower florets, and baby carrots
6 small summer squash, sliced
6 small zucchini, sliced
2 tblsp. stone ground mustard
1/4 tsp. black pepper
1 cup French's French Fried Onions

Saute onions and bell pepper until tender, set aside. In a small mixing bowl, combine onion soup, celery soup, Alouette cheese, mustard, and pepper, set aside. Pour all vegetables, including onions and pepper, into large, buttered casserole dish. Over the vegetables, pour the cheese/soup mix, combine well. Cover tightly with foil, bake on 350 for 20 minutes.

Remove foil, sprinkle with French's French Fried Onions, return to oven until fried onions are golden brown, about five minutes. Serve.