Monday, August 20, 2012

Squash Cassarole (Or Mixed Veggies)

1 can cream of chicken soup
8 oz sour cream
squash, cubed
Onions, chopped
carrots diced
celery, diced
any other vegetables you think might go together (green beans, corn, etc)

1-1/2 c crushed cheese crackers
4 T melted margarine.

  • In a large skillet, saute the summer squash, zucchini, onion and  in oil until tender; drain.
  • In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11-in. x 7-in. baking dish.
  • Combine cracker crumbs and butter. Sprinkle over vegetable mixture
  • Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
If you don't wish to pre-cook the veggies, just bake an extra 30 minutes.

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