QueenBeeGrannyJean
02-26-2007, 08:41 PM
3 cups sliced yellow or zucchini squash ( I like yellow best)
1/2 cup chopped onion
1/2 cup finely chopped celery
1/2 cup chopped green pepper
1 stick margarine or butter
2 cups milk
1 package (8 oz) herb seasoned stuffing mix OR 3 cups of crumbled cornbread.
1 can of cream of chicken or mushroom soup
Slice squash and cook until tender with 1 tablespoon oil and enough water to cook until tender
with salt and pepper added to pan. Cook squash until tender, but be sure it doesn't get mushy.
Drain squash well.
Saute onion, celery and green pepper in butter
Stir in squash, stuffing mix (or cornbread) and milk
Add soup, pour into sprayed pan
Bake at 425 degrees until golden brown
This is a great "meatless" meal and very good served with pinto beans. This casserole with beans, sliced cantalope and tomatoes is a wonderful meal and you can feel like you are eating semi-healthy.
1/2 cup chopped onion
1/2 cup finely chopped celery
1/2 cup chopped green pepper
1 stick margarine or butter
2 cups milk
1 package (8 oz) herb seasoned stuffing mix OR 3 cups of crumbled cornbread.
1 can of cream of chicken or mushroom soup
Slice squash and cook until tender with 1 tablespoon oil and enough water to cook until tender
with salt and pepper added to pan. Cook squash until tender, but be sure it doesn't get mushy.
Drain squash well.
Saute onion, celery and green pepper in butter
Stir in squash, stuffing mix (or cornbread) and milk
Add soup, pour into sprayed pan
Bake at 425 degrees until golden brown
This is a great "meatless" meal and very good served with pinto beans. This casserole with beans, sliced cantalope and tomatoes is a wonderful meal and you can feel like you are eating semi-healthy.