Saturday, May 31, 2014

 9 cups sliced yellow summer squash
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar Cheese
2/3 cup sour cream
1/2 cup teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 ounce) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian parsley, if desired

Spray slow cooker with cooking spray. In a large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well. In the slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash. Cover, cook on low for 2 hours.

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