Sunday, 10 August 2008

SCRUMPTIOUS SUNDAY

This recipe is great this time of year - when you have more garden squash than you ever dreamt possible!

SQUASH 'N CHEESE CASSEROLE

• APPROX. 10 cups** of Zucchini AND Yellow squash , sliced
• 2 med. onions
• bread crumbs
• 1 stick of butter or 1/2 cup margarine/butter substitute - melted
• salt & pepper
• 1 cup sour cream (fat-free or lowfat works fine too!)
• shredded cheese of your choice ( I use low-fat cheddar or Italian blend)

**I generally don't measure I just fill a large mixing bowl. A little more or less doesn't matter.

1. Slice or dice the onion and add to the bowl of squash, and mix it up.
2. Put 1/3 of the veggies in a greased (I use Pam type spray to keep the calories down) 13 x 9 baking dish. Spread it evenly.
3. Pour 3/4 cup of bread crumbs over it.
4. Add another layer of squash
5. Spread the sour cream over the veggies
6. Cover that with 1/2 to 3/4 cups of cheese
7. Add the last third of veggies
8. Cover the top with bread crumbs, and over that, pour the melted butter.
9. Cook, covered, at 350 for 50 minutes or until squash is tender.
10. Remover cover and add another 1/2 to 3/4 cups of cheese
11. Bake for ten more minutes or until the cheese is melted.
    

For the onion-o-phobes out there - you can use onion salt or powder, OR minced onion...