Diane Prather

Diane Prather

Diane Prather: A vegetable recipe worthy of summer leftovers

Summer Squash Casserole

2 pounds (about 6 cups) yellow summer squash or zucchini (or some of each), peeled and sliced thick

1 medium-sized onion, chopped

1 can condensed cream of chicken soup

1 cup regular or low-fat sour cream

1 cup shredded carrots

8-ounce box herb stuffing mix

1/2 cup butter or margarine or margarine

Put the sliced squash and chopped onions in a saucepan with a little salted water. Cover and boil for 5 minutes. Combine the cream of chicken soup and sour cream. Add the shredded carrots. Drain the squash and onions and fold into the creamed mixture. Combine the butter and stuffing mix. Spread half of the stuffing mix in a 11-by-8-inch baking dish. Cover with the squash mixture. Then sprinkle the remaining stuffing over the squash.

Bake in a 350-degree oven for 30 minutes.

— You know it's summer when the refrigerator is overflowing with yellow summer squash and zucchini.

So one recent morning, over a cup of coffee, I took out my vegetable recipe file to find ways to use summer squash.

"Summer Squash Casserole" calls for 2 pounds (or 6 cups) of sliced yellow summer squash, zucchini or even a little of each kind.

Besides the squash, that is peeled and sliced thick, you'll need these ingredients: 1 medium-sized onion (chopped), 1 can condensed cream of chicken soup, 1 cup regular or low-fat sour cream, 1 cup shredded carrots, an 8-ounce package of herb stuffing mix, and 1/2 cup melted butter or margarine.

Preheat the oven to 350 degrees. You'll need an 11-by-9-inch casserole baking dish.

Put a small amount of salted water in a saucepan that has a lid. Add the squash and chopped onion. Bring to a boil, and boil about five minutes. Drain.

Combine the squash and onion with the chicken soup and sour cream. Add the shredded carrots. Combine the stuffing mix and butter. Spread half of the stuffing in the bottom of the casserole dish. Put the squash mixture on top. Then sprinkle the remaining stuffing mixture on top of that.

Bake at 350 degrees for 30 minutes.

After you've made the casserole one time, perhaps you can think of a way to spice the dish up a little (perhaps by adding some diced peppers).

Awhile back, a reader asked me for a salad recipe that uses 7-Up in the ingredients.

This came up when I featured a Mountain Dew salad in the column several weeks ago.

So, Lisa, here's a recipe that I like.

To make "Lemon 7-Up Salad," you'll need a 8-by-12-inch dish (or one about that size). Then you'll need to mix up these ingredients and pour them into the dish: 2 (3-ounce) packages of lemon gelatin, 2 cups boiling water, 2 (12-ounce) bottles 7-Up, 2 or 3 bananas (sliced), 2 cups miniature marshmallows, and 1 (20-ounce) can pineapple, drained.

Chill until firm.

For the salad topping, you'll need these ingredients: 1 cup granulated sugar, 1 cup pineapple juice, 1/2 teaspoon salt, 2 tablespoons flour, 1 egg yolk and Cheddar cheese, shredded.

Mix the topping ingredients, except for the cheese. Cook over low heat until thickened. Whip and spread on the chilled gelatin mixture. (You can use whipped cream if desired.) Add shredded cheese on top.

If you have recipes you'd like to share, send them to me at P.O. Box 415, Craig, CO 81626.

Copyright Diane Prather, 2009. All rights reserved.

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