SQUASH CASSEROLE

SERVES 4 AS MAIN DISH OR 8 AS SIDE DISH

This is very good and a great way to use yellow squash from your garden. The casserole can be prepared and then frozen before baking.

INGREDIENTS

6 cups sliced squash, about 1/4-inch slices

1/4 cup chopped onion

1 cup shredded carrots

1 can low-salt cream of mushroom soup, condensed

1 cup low-fat or regular sour cream

1 package (7 ounces) stuffing mix cubes

1/2 cup melted butter

1 cup grated sharp cheddar or extra sharp cheese

Preheat oven to 400° F. In saucepan, mix squash, onions and carrots with a little water and cook, covered, until squash are tender. Blend mushroom soup and sour cream in small bowl. Add to drained squash mixture. In separate bowl, mix melted butter, stuffing mix cubes and grated cheese. In 4-quart baking dish (8x8 or 9x9 inch) layer half of crouton mix, all of squash, then other half of croutons mix. Bake, uncovered, for 20-25 minutes or until casserole is bubbly and topping is browned.

Notes: You can use seasoned or unseasoned stuffing cubes. If unseasoned, add your own thyme, parsley, sage, salt, pepper, etc. Frozen casseroles should be baked, covered, in a 350° oven for about 45 minutes, then remove cover to brown top for about 15 minutes.

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