Posted by: Debra LaValley | August 11, 2013

August 11, 2013

063

A Perfect Summer Day

Today was quite lovely! No humidity – sun- and reasonable temperatures. I mowed my parents’ lawn while my dad got out the weed whacker and did the trimming. I bought corn from Highway View Farm (aka Crete’s) yesterday, and we had that tonight along with squash casserole that my mom made. The corn was so tender it practically melted in your mouth and the squash casserole was so good that I made quite the pig of myself. I like that casserole even cold! It is DELICIOUS! The recipe was given to my mother by Helene Watts. You must make it! Below is the recipe:

Summer Squash Casserole

1 1/2 lbs. diced (sliced) summer squash (salt optional)
1 large carrot grated (or thinly sliced)
1 small onion cut up
1 can cream of chicken soup (can substitute cream of mushroom, etc.)
1/2 pint sour cream
1 stick oleo (aka margarine/butter)
1 pkg. Pepperidge Farm Dressing

Stew squash, onions, and carrot until tender. Drain off water. Add sour cream, soup, and mix. Melt oleo and mix with dressing. Put 1/2 in bottom of greased dish then squash. Then put other 1/2 on top.

Bake 350 for 35-40 minutes.

(You can vary – use zucchini and summer squash, etc.)

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