Summer Squash Skillet Casserole
2 tablespoons canola oil
1 small yellow onion, peeled and diced
1/2 cup diced green bell pepper
3 cups diced yellow summer squash
1/4 cup chopped fresh flat leaf parsley
1 cup premade alfredo sauce
1/4 cup mayonnaise
2 large eggs, beaten
1/4 cup whole milk
1 large ripe tomato
8 spears asparagus
fresh ground black pepper
Preheat oven to 375 degrees.
Heat the oil in a 12 in. non-stick skillet over medium heat. Add the diced onion and bell pepper; saute 3 to 4 minutes until translucent. Add the yellow squash and continue cooking 3 to 4 minutes longer until squash begin to soften.
Meanwhile, in a large bowl, mix together the copped parsley, alfredo sauce, mayonnaise, eggs and milk. Pour over squash; arrange tomatoes and asparagus over top. Season with salt and pepper.
Place in hot oven and cook, 15 to 20 minutes or until liquid begins to set. Remove from oven and serve hot or at room temperature.