Squash Casserole

I am working full time now with a long commute and I no longer have the time to prepare the meals I use to so I've been creating short cuts.  This is an easy vegetarian recipe for when you don't have a lot of time.

• 2 cups Sliced Bell Peppers (you can use fresh peppers or take the short cut and buy frozen pre-cut pepper strips)
• One 14oz box of frozen pureed squash
• 1 tsp salt
• 1 tsp black pepper
• sprinkling of cayenne pepper
• 2 tsp Tastefully Simple Garlic Garlic seasoning
• 2 tsp chopped dried onion
• One 16oz container plain yogurt
• 1/2 cup feta cheese
• 1/2 cup Parmesan cheese
• 2 cups of mashed potatoes (I used some that I had leftover from another dish but no one will judge you if you use instant) 
• 1 cup chopped walnuts

Preheat oven to 400.
Grease casserole dish.
Place box of frozen squash in a microwave safe container and microwave for 5 minutes. 
If you are using instant potatoes prepare them according to package directions, if you are using leftover mashed potatoes press them into greased casserole dish.
Chop walnuts in a food processor and set aside.
Saute peppers until soft.
Add all the remaining ingredients in the order that they are listed and cook on low heat for only a few minutes.
Add that mixture over the mashed potatoes in the greased casserole dish.
Top with chopped walnuts.
Cook for 30 minutes, until walnuts are slightly browned.