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Squash Casserole

2-3 medium summer squash
2-3 small/medium zucchini
1 + ½ can (10.75 oz) of cream of mushroom soup
2 C shredded cheddar + 1 C for top of casserole
1heaping cup of sour cream
2-3 C homemade croutons (recipe below)

Steam squash and zucchini (in microwave) or boil for a few minutes until just
tender. Drain. Mix soup, sour cream, and cheddar cheese. Starting with
croutons layer:
soup mix
soup mix

in a 2.5 qt casserole dish {I used an oval Corningware casserole dish but I
think a 9x13 baking dish would suffice!}. Top with shredded cheddar. Bake at
350 for 30 minutes. Let sit for a few minutes before serving.

Homemade Croutons
3-4 croissants
Melted butter
Jane’s Krazy salt

Cut croissants into cubes and brush with melted butter and spread on
parchment paper lined baking sheet. Sprinkle with Jane’s Krazy salt. Bake
at 250 for 10 minutes. Remove pan turn croissants over and bake for another
10 minutes continue this process until the croutons are light and crispy.

© 2009 Darby Stickler,
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