July 18, 2007 8:12am CST
I hope all of you who have gardens have a nice supply of squash now. I thought you might like this recipe, for a little variety. It's the recipe that everyone asks me to bring to the family reunion every year. It always dissappears fast: Squash Casserole for the Crockpot: 2 lb. zucchini or yellow squash,or both, sliced (about 6 cups) 1 medium onion, chopped 1 cup pared, shredded carrot 1 can cream of chicken soup (or cream of mushroom or celery, for my vegan friends) 1 cup sour cream ¼ cup flour 1 pkg. (8 oz.) seasoned stuffing crumbs or mix ½ cup melted butter In a large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour; stir into vegetables. Toss stuffing crumbs with butter and place half in crock-pot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on low setting for 7-9 hours. NOTE: this recipe is for a slow-cooker or crock pot. But if you are in a hurry, it can be made in the oven or microwave.
• United States
18 Jul 07
I will have to try that! It's sounds good. Something I like to do with my squash is something I just through together during a pregnant craving 7 years ago but turned out to actually be really good! I do mine right on the stove top but a better cook than I could probably find other ways to do it too LOL The exact amounts are dependent on the size saucepan you have. Mine was an approximately 9 inch diameter and 2 inch deep size one. 2-3 summer squash-sliced 1 large tomato (or 4-5 Roma Tomatoes)-diced 1 medium Vidalia onion- diced 2 Tbsp. butter or margerine salt and pepper water to cover Simmer on meium heat until soft. In seperate pot prepare white rice as directed. Serve vegetables over bed of rice. More salt, pepper and/or butter may be added to taste.