SQUASH CASSEROLE

Joyce Ostergard

2 cups tomatoes, chopped

2 large onions, chopped

1/2 tsp. basil

1/2 tsp. oregano

8 oz. mozzarella cheese

1 large green squash, peeled and sliced

 

Mix ingredients together and turn into casserole. Top with parmesan cheese and butter. Bake covered at 300 degrees for one hour and an additional 30 mins. at 350 degrees.

 

SQUASH CASSEROLE

Liz Briggs

 

2 cups cooked zucchini, peeled

2 Tbsp. butter

1 onion, sauteed in butter

1-2 chopped pimientos

1/2 cup milk

2 eggs, raw

grated cheese (Swiss or cheddar) to cover top

2 Tbsp. sour cream

2 Tbsp. cottage cheese or Swiss cheese cracker crumbs

 

Mix together and top with cracker crumbs and cheese. Bake at 350 degrees for 30 to 45 minutes.

 

SUMMER SQUASH CASSEROLE

Debbie Dobyns

 

1 small pkg. stuffing mix     2 cups diced summer squash 

3/4.cup oleo                  1 can cream of mushroom soup

diced onion                   8 oz. sour cream

 

 

 

Combine stuffing and oleo. Set aside. Boil squash and onion for 5 mins. Drain and mix with soup and sour cream. Put 1/2 stuffing in bottom of 9x13 inch pan. Next layer ­squash and top with stuffing. Bake at 350 degrees for 30 mins .

 

SAVORY SUCCOTASH

Linda Franklin

1 small chopped onion            1 can corn, drained

1/2 cup celery, chopped          salt and pepper to taste

1/2 cup green pepper, chopped    1/2 cup mayonnaise

1 can French style beans, drained

 

Mix all ingredients together and top with cheese and bread crumbs. Bake in oven 1/2 hour at 350 degrees.

 

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