Friday, August 20, 2010
Foodie Friday Yellow Squash and Zucchini Casserole
2 yellow squash, sliced into thin rounds
2 zucchini, sliced into thin rounds
2 carrots, sliced into thin rounds
1 medium onion, peeled and diced
1 can cream of mushroom soup
1 cup sour cream
garlic salt to taste (I used my Tastefully Simple Garlic Garlic seasoning blend)
1 cup Parmesan cheese, shredded
3 slices toast; buttered, garlic salt sprinkled on them, and ripped into bite size pieces
Preheat oven to 350 degrees F.
Saute sliced yellow squash, zucchini, carrots, and onions in some vegetable oil or butter over medium heat until onions are see through.
Place sliced yellow squash, zucchini, carrots, and onions into large bowl and fold in cream of mushroom soup and sour cream. Sprinkle garlic salt to taste and also fold into mixture.
Butter a casserole dish with lid large enough to hold everything. Place mixture into casserole dish and top with Parmesan cheese and toast. Bake with lid on at 350 degrees F for 35 minutes taking lid off for last 5 minutes.
I am participating in Foodie Friday and contributing to this weeks Foodie Friday.