My blog has turned into a food blog lately hasn't it? I hope you enjoy all the recipes. Feeding our families is such important part of being a homemaker, whether you are retro or modern. You feed them a meal and then just a few hours later they want to eat again. It never ends...just like laundry. I like having lots of ideas for things to make so that I don't get bored cooking and they don't get bored eating (although I can't really imagine that happening).
This is a classic recipe that my family loves. I got it from a neighbor years and years ago. It's good any time of year, but I tend to make it more often in the summer when squash is plentiful (and often free from friends and neighbors). Today I served it with chicken fried steak, sliced cantaloupe and fresh corn casserole. I love planning a menu around fresh summertime produce!
Cook until tender-crisp and drain:
1 1/2 pounds yellow squash or zucchini, sliced
water to cover
1 medium onion, chopped
1 can cream of chicken soup
8 oz. fat-free sour cream at room temperature
1 can water chestnuts, sliced
2 tsp. flour
Combine and arrange in 9x13 buttered pan:
3/4 (8 oz.) bag herb dressing crumbs - reserve 1/4
1/3 cup margarine, melted
Pour squash mixture on herb dressing, top with reserved crumbs. Sprinkle with 3 tablespoons melted butter or margarine. Bake at 350 degrees for 30 minutes.