Have you tried this recipe? Does the squash get mushy?, or does it remain firm. Is the result very liquidy? Thanks.
(Sent from my iPhone) > On Oct 29, 2013, at 9:44 AM, "Kathy Brandt" <[email protected]> wrote: > > > SQUASH CASSEROLE > > 2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups) > > 1/2 medium onion, chopped > > 1 cup pared shredded carrot > > 1 can (10-3/4 ounces) condensed cream of chicken soup > > 1 cup sour cream > > 1/4 cup flour > > 1 package (8 ounces) seasoned stuffing crumbs > > 1/2 cup butter or margarine, melted > > In large bowl, combine squash, onion, carrot and soup. Mix sour > cream and flour; stir into vegetables. Toss stuffing crumbs with butter and > place half in Crock-Pot. Add vegetable mixture and top with remaining > stuffing crumbs. Cover and cook on Low for 6 to 8 hours. Serves 4 to 6. > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
