Ingredients
- 2 1/2 lbs. Yellow "Summer" Squash
- 1 can Sliced Waterchestnuts, Chopped Coarsely
- 1 Medium Carrot, Shredded
- 4 oz. Sour Cream
- Salt and Pepper to taste
- 2 Tbsp. Wheat Germ or Bread Crumbs
Directions
Clean and trim squash. Cut into 1" pieces and steam until tender. Place in colander, cool slightly and press out water and moisture. Combine with Waterchestnuts, Shredded Carrot, Sour Cream, Salt and Pepper. Place in a 2 qt. casserole, and top with Wheat Germ (or breadcrumbs).
Bake at 325 degrees for 25-30 minutes.
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Submitted 6/13/05.
Source: My Personal Recipe
Submitted By: Elaine Olson
eo1026@aol.com
Yellow Squash Casserole