Over a Cup of Coffee: Summer Squash Casserole
It’s interesting how we start doing things one way and continue doing it that way for years to come. Take the way I have always fried zucchini, for example.
It’s been my habit to beat an egg or two, usually mixed with a little bit of milk, in a bowl and then put a little flour in another bowl. Once the zucchini are sliced, I dip each one in the egg mixture, then in the flour, and put them in a frying pan with a little hot oil — one by one.
After reading last week’s recipe for “Fried Squash with Green Chilies,” I decided to “bread” the zucchini according to its directions. For the first time I used a mixture of flour and cornmeal, though less than called for in the recipe since I used just one squash. I beat the eggs, poured them over sliced zucchini, stirred them to coat the slices, and then added the flour mixture and stirred it over them. I put all of the zucchini in the skillet, arranging the slices in one layer, seasoned them, and fried it up. All of this to write about how I tried something new!
This was a little easier way to fry zucchini, perhaps, and I did like the cornmeal and flour coating on the zucchini. This week’s recipe has been around for a while, perhaps with different variations. It’s a good way to use summer squash.
Summer Squash CasseroleSummer Squash Casserole
Summer Squash Casserole
4 to 6 cups sliced summer squash
8-ounce package stuffing mix
¼ cup chopped onions
½ cup butter or margarine
½ cup shredded carrots
1 can cream of chicken soup
8 ounces sour cream
Cook squash and onion for a few minutes, but don’t overcook. Mix the soup and sour cream together in a bowl. Add the shredded carrot. Add the cooked squash and onion. Melt the butter and mix with the stuffing. Spread half of the stuffing in a 9×13-inch casserole. Spread the vegetable mixture on top. Sprinkle with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.
Do you have recipes for using summer vegetables and fruits? If you have favorite recipes that you would like to share, please send them to me at Box 415, Craig 81626 or call me at 970-824-8809.
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The board of trustees of Memorial Regional Health appointed its current chief operating officer, Jennifer Riley, as the interim chief executive officer following a Thursday-night meeting of the board.