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"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 is from CECA Member 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:  
1 cup sliced carrots (⅛ inch)
4 cups sliced yellow squash (¼ inch)
4 cups sliced zucchini (¼ inch)
½ cup slivered red onion
3 slices diced bacon, fried
1 can cream of chicken soup
½ cup sour cream
1 cup crumbled cornbread
¾ cup dry, torn white bread
3 tablespoons melted butter
½ cup Parmesan cheese, grated
salt & pepper to taste
Directions:
Directions:
In saucepan, bring about 4 cups of salted water to a boil. Add carrots, reduce heat, cover and simmer about 6 minutes. Add squash, zucchini and onion. Continue simmering another 3 or 4 minutes until carrots are crisp tender. Drain. Transfer to a large bowl.

In separate bowl, whisk together soup, sour cream, and bacon (cooked, including drippings). Salt and pepper to taste. Pour over vegetables and mix well. Transfer to a buttered baking dish, cover and bake at 350º for 30 minutes.

In a medium bowl combine cornbread, white bread and cheese. Drizzle with butter and toss to coat evenly. Remove lid of casserole dish. Top vegetable mixture with bread mixture. Return to oven and bake another 5 to 10 minutes until lightly browned.

Hint: Do not peel zucchini and squash as their bright colors make a prettier dish, but rather scrub them well with a vegetable brush. Choose young, tender and blemish free vegetables for best results.

 

 

 

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