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Thursday, April 3, 2008

Summer Squash Bake

Summer Squash Bake
from Simply In Season

6-7 cups zucchini or yellow squash (shredded or chopped)
1 small onion (minced)
Combine with enough water to cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking.) Set aside.

1 can condensed cream soup
1 c plain yogurt or sour cream
1 c. carrot (shredded)
Mix together in a seperate bowl.

2 T fresh oregano (chopped)
1 C cooked chicken (diced, optional)
1 C cheese (shredded)
Add and mix thoroughly. Stir into squash mixture.

1/4 C butter (melted)
2-3 C herbed croutons or herb stuffing mix
Mix together in a seperate bowl. Put half into the bottom of a 9x13 baking pan or deep casserole dish. Add the squash mixture and top with the reserved croutons. Bake at 350 degrees for 30 minutes.

Serves 6 as a main dish; 8 as a side dish. I'll serve with a fruit salad and rosemary bread (homemade if I have time).


marigold said...

So, do you layer this zucchini, yogurt, croutons? Or how? Sounds great, though!

Kerry said...

The croutons are the topping, the rest is mixed together rather than layered.