Two squash casserole

Yield: 8 Servings

Measure 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
\N \N Italian Breadcrumbs

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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