"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from 'Cooking With Harmony' 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Doris Smiley
Added: Monday, March 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 medium yellow squash (diced)
1 medium zucchini (diced)
1 small onion (chopped)
1 1/2 cups shredded monterey jack cheese
1 cup grated parmesan cheese
1 1/2 cups milk
2 eggs beaten
1 cup minute rice
1/2 tsp. salt
1/2 tsp. Italian seasoning
1/2 tsp. pepper

Directions:
Directions:
Combine all ingredients in a large bowl, mix together, pour into a greased pan. Bake at 375 for about 35 minutes or until liquid is absorbed.

 

 

 

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