Two squash casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Yellow squash; cut into 1/2 inch slices |
| 1 | pounds | Zucchini; cut into 1/2 inch slices |
| 1 | medium | Onion; chopped |
| 2 | tablespoons | Bacon drippings |
| 1 | can | (8-oz) tomato sauce |
| 1 | can | (4-oz) chopped green chiles |
| 1 | cup | (1/4 pound) shredded Cheddar |
| Italian Breadcrumbs | ||
Directions
From: Patricia Moore <PCPJMOOR@...> Date: Thu, 11 Jul 1996 17:46:26 -0700 Cook squash and zucchini separately in sm amts boiling salted water 5 min, drain. Saute onion in bacon drippings until tender but not brown. Combine tomato sauce, chiles and salt, stir well. Place yellow squash in a 1½ qt deep casserole, add onion. Pour on ½ of sauce, add zucchini, pour on remaining sauce. Sprinkle with cheese and top with breadcrumbs. Bake 350 for
30 minutes or until bubbly.
EAT-L Digest 10 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .
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