7 - 8 summer squash (crookneck type)1 Lg onion
1 C water
olive oil
leftover cornbread at least half of standard iron skillet.
OR any package stuffing
(Pepperidge Farm - Kelloggs) Not Stove Top
8 0z velveeta (cubed) OR monterey jack
grated parmesan for top
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Saute' sliced squash and chopped onion in olive oil.Add water to simmer tender covered pan. ( DO NOT Drain)
Crumble cornbread in bowl Pour tender squash/onion and juice
and mix with bread add cubed cheese.
Pour into greased baking dish and spinkle grated parmesan
all over top.
Bake 350 for about 40 min until top is browned and fairly
crisp.
axis1228@gte.net
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