Veggie Magic: Tasty Plant-Based Recipes by Angelia Griffith - HTML preview

YELLOW SQUASH CASSEROLE

2 c. well drained and cooked yellow squash

3 beaten eggs (lg.)

1 tbsp. minced onion

1/2 c. med.-sharp Cheddar cheese, grated

1/2 tsp. salt

1/2 c. buttered bread crumbs

Mix all ingredients, except bread crumbs. Pour into baking dish and top with buttered bread crumbs. Bake at 350 degrees for 45 minutes or until firm.

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SQUASH SUPREME

2 c. fresh yellow, squash, cooked and drained

2 med. carrots, grated

2 tbsp. chopped onion

1 can cream of mushroom soup

1 (2 oz.) jar chopped pimento

1 (8 oz.) sour cream

1 (8 oz.) pkg. herbed stuffing

1 stick margarine

Combine vegetables. Blend undiluted soup and sour cream; stir into vegetables mixture. Toss together stuffing and melted margarine. Pour half of the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over the stuffing, then top with remaining stuffing. Bake at 350 degrees about 30 minutes or until set.

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SUMMER SQUASH

1/2 lb. summer squash

1/4 stick butter

1 egg

1 med. red onion, chopped

1/4 tsp. marjoram

Parmesan cheese

Cracker crumbs

Clean squash; cut in small pieces or slices. Boil squash and onions in salted water until tender; drain well. Add butter and seasonings. Mash lightly with fork. Add eggs; stir lightly. Put in a greased baking dish; sprinkle Parmesan cheese and cracker crumbs over top. Bake at 350 degrees for 30 minutes.