Page 133 - Wits' Cookbook
P. 133

Southern Squash CasseroleSubmitted by: Erin ReeceINGREDIENTS1 1⁄2 pounds of yellow squash and zucchini 1 can of cream of chicken soup1 cup of sour cream1 medium onion, chopped1⁄4 cup of butter, melted2 carrots, grated1 package Pepperidge Farms Herb stu ing 1 cup of grated sharp cheddar cheese1⁄2 tbsp Herbs de ProvenceDIRECTIONS• Preheat oven to 350˚F.• In a large pot cook Herbs de Provence, zucchini, squash, and onion in saltedwater until tender, and drain well.• Add remainder of ingredients to the vegetables, except for 1⁄2 of the stu ingand the butter. Mix well.• In a small bowl combine the remaining stu ing and butter. Mix well.• Line a shallow casserole dish with the stu ing and butter mixture, reservinga small amount for topping.• Fold in the zucchini and squash mixture spreading evenly.• Top with the remaining stu ing• Bake for 35 minutes.VEGETABLES & SIDE DISHES133


































































































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