We are the clay, you are the potter; we are all the work of your hand. ~Isaiah 64:8

Thursday, April 3, 2008

Summer Squash Bake

Summer Squash Bake
from Simply In Season

6-7 cups zucchini or yellow squash (shredded or chopped)
1 small onion (minced)
Combine with enough water to cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking.) Set aside.

1 can condensed cream soup
1 c plain yogurt or sour cream
1 c. carrot (shredded)
Mix together in a seperate bowl.

2 T fresh oregano (chopped)
1 C cooked chicken (diced, optional)
1 C cheese (shredded)
Add and mix thoroughly. Stir into squash mixture.

1/4 C butter (melted)
2-3 C herbed croutons or herb stuffing mix
Mix together in a seperate bowl. Put half into the bottom of a 9x13 baking pan or deep casserole dish. Add the squash mixture and top with the reserved croutons. Bake at 350 degrees for 30 minutes.

Serves 6 as a main dish; 8 as a side dish. I'll serve with a fruit salad and rosemary bread (homemade if I have time).

2 comments:

marigold said...

So, do you layer this zucchini, yogurt, croutons? Or how? Sounds great, though!

Kerry said...

The croutons are the topping, the rest is mixed together rather than layered.