Friday, July 16, 2010

Summer Squash Bake


Servings:6-10 servings
Prep time: 20 minutes
Cook time: 30-35 minutes

2 c. frozen pepper stir-fry blend, thawed
6 yellow squash,cut into 1/2 inch slices
6 zucchini squash, cut into 1/2 inch slices
1 1/2 teas. Worcestershire sauce
1 teas. soy sauce
1/2 teas. pepper
1/2 teas. oregano
8 oz. sour cream
10 oz. can condensed Cheddar cheese soup
2 Tbl. melted butter
1 c. Stove Top stuffing ,dry
1/4 c. grated Parmesan cheese
1/2 c. French's fried onions

Combine cheese soup and sour cream in a medium bowl,stir to blend; add Worcestershire,soy,pepper and oregano,mixing well. In a large bowl combine pepper stir fry blend, and both prepared squash.Pour cheese mixture over vegetables. Place this mixture into a large sprayed casserole dish or 9x13 inch baking pan,spreading evenly.Set aside. In a bowl combine dry stuffing,butter, cheese and French's onions. Spread evenly over vegetable mixture. Cover with foil, leaving room for heat circulation. Bake in 375^ oven for 20 minutes; remove foil and bake 10 minutes more.

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