Monday, August 9, 2010

Summer Squash Casserole

I like to make this creamy casserole for potluck functions when the squash is fresh this time of year. For other summer potluck ideas click here.

Summer Squash Casserole
2 c. sliced summer squash
1 c. sliced zucchini
1 medium onion, diced
1 c. water
1/2 tsp. salt
Combine above ingredients in a saucepan, cover and cook until squash is tender, about 6 min.

1 c. crushed butter flavored crackers
1/4 c. butter or margarine, melted
Combine the crackers and butter, stir to mix and set aside.

1 can cream of chicken soup
1/2 c. mayonnaise
1 large carrot, peeled, shredded
1/2 tsp. ground sage
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. pepper
1 c. grated cheddar cheese
Combine these ingredients in a bowl and stir well.  Drain the vegetables and fold into soup mix.  Line a shallow 1 1/2 quart baking dish with 1 cup of buttered cracker crumbs.  Spoon squash mixture over crumbs and top with remaining crumbs.  Bake at 350 for 30 min.  Yield 8 servings.

Some notes:  You can substitute bread crumbs or other cracker crumbs in a pinch.  Also this is yummy with Swiss cheese in place of cheddar!
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