From our garden~

Something good from our garden!


My husband and my D-I-L,Joy, have a great little garden going! Can't say I've had a lot to do with it- except for making pictures and - now- starting to enjoy the harvest of the tasty veggies!

For the past few days we've been having yellow squash and cucumbers. We will have corn,tomatoes, bell peppers and green beans ( and I don't know what all, else,) to look forward to in the next few weeks!

Tonight I made this great Squash Casserole and thought some of you might enjoy the recipe.

Of course it's a simple one and probably a well known recipe and might be known to most of you already-but for what it's worth I'm posting it anyway! :)

This casserole turned out very good tonight and along with a roast beef and baked potatoes, a fresh salad of lettuce, tomatoes, sweet onions, garden fresh cukes and bits of cheddar cheese, we had a fine meal! Tina and her boys had dinner with us and we all agreed the squash was superb!

I forgot to make a picture of my casserole, but here are some of the squash!

Pretty, ehh?





Summer Squash Casserole

2 pounds crookneck or zucchini squash, sliced 3/8 inch thick
(7 cups)

1/4 cup chopped onion

1 10 3/4 oz.can condensed cream of chicken soup

1 cup dairy sour cream

I cup shredded carrots

1/4 cup butter or margarine

2 cups herb-seasoned stuffing mix


Cook summer squash with onion in boiling, salted water, (covered pot) until tender. (about 6-7 minutes)
Drain well.
Combine soup and sour cream; stir in carrots.
Fold in squash and onion.
Melt butter or margarine; toss with stuffing mix.
Spread half of the stuffing mixture in a 12 x 2-inch x 7 1/2 baking dish.
Spoon Vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350 until heated through, 25-30 minutes.

Makes 6 servings

(easy and yummy way to cook summer squash!)

~~~

Here are some pictures of the garden this week!


( click on pics to enlarge )




































Junie Rose