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
Stir in:
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.
That sounds great! Unfortunately, frying it and the cream sauces kind of take away from the health benefits, but my husband is not a squash fan and this will definitely make it appealing to him!
ReplyDeleteYumyum that does look good, it is a little different than the one I make, may try this variety, hugs and blessings, Barbara
ReplyDeleteTerri, it's just like us southerners to take something healthy and add cream or butter or fry it. It's so tasty that way though! ;)
ReplyDeleteBarbara, thank you! Hope you enjoy it!
I have been looking up tons of squash recipes since I have so much growing in my garden. This recipe sounds delicious. I hope my family enjoys it. I will be making it soon.
ReplyDeleteNo problem posting recipes! I love seeing them, especially healthy ones!!
ReplyDeleteOh, yum! This recipe and the fried squash one really take me back to my childhood. :)
ReplyDeleteMmm, this sounds yummy! :)
ReplyDeleteI love squash casserole. Since moving back home to the island I've not made it because squash is not an item grown here. Oh well.
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