Saucy squash casserole

Yield: 1 Servings

Measure Ingredient
¾ pounds Zucchini and summer squash; sliced in 1/2-inch circles
½ pounds Fresh mushrooms; thinly sliced
1 small Onion; coarsely chopped
1 small Bell pepper; coarsely chopped
¾ cup DPQ Sauce; (Recipe above)
2½ cup Dr Pepper
½ cup Oil
½ cup Lemon juice
1 cup Catsup
1 teaspoon Garlic powder
¼ cup Dry minced onion
2 teaspoons Salt
1 teaspoon Pepper
¼ teaspoon Crushed red pepper or red pepper sauce
1 teaspoon Basil


Combine vegetables in large 3-quart casserole. Pour sauce over vegetables and toss so that all are coated. Bake at 350? for 45 minutes.

Yield: 6 to 8 servings

DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in tightly sealed container and refrigerate. Shake well before using. (Will keep for several weeks in refrigerator.) Yield: 4½ cups

Posted to brand-name-recipes by Ann_Bartholomew@... on Feb 6, 1998

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