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"The belly rules the mind."--Spanish Proverb

Squash and Wild Rice Casserole Recipe

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This recipe for Squash and Wild Rice Casserole is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups sliced squash
1 box original long grain wild rice
1 cup chopped green onions or 1 whole bunch
1 roll garlic cheese
1 teaspoon garlic powder
1 can cheddar cheese soup
1/2 teaspoon Cajun seasoning
1 (8oz.) sour cream
1/2 cup olive oil
1/2 stick butter
Directions:
Directions:
Saute squash and onions in olive oil and butter. In separate pot, cook original long grain wild rice as instructed on the box. To sautéed squash, add garlic cheese, cheddar soup, and sour cream. Add the rice and stir together in large skillet. Pour into greased 9 x 13 dish. Bake at 350 degrees until bubbly, about 25 minutes. Sprinkle with Parmesan cheese before serving.

 

 

 

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