A couple weeks back I went to a pastors’ wives retreat in Destin, FL - just a few of us (including my mom!!) who rented a little house on the beach and had a wonderful time talking, shopping, laughing, worshipping and singing, getting to know each other. It was a sweet, lazy time with no pressure - how could I pass up such great “girl time?”
Anyway, “the boss’s wife,” Phyllis, always seems to have lots of goofy stories and amazing recipes up her sleeve. On Sabbath she “catered” a gift of a delicious meal. One particular item was a bit of a mystery to me... One of the few recipes that I would never have been able to “pick out the ingredients” for and repeat. Some ingredients were made to go together, but it just took us forever for someone to discover it! That’s the story of this squash casserole, which is reminiscent of cheese and eggs (though not quiche-esque) and good breading from chicken - with, perhaps, a bit of a thanksgiving dressing twist. You’ll be surprised and pleased by this quality, easy dish!
(Thanks, Phyllis and Carolyn Farlow!)
Melanie
2 cups summer squash, chopped
1 onion, chopped
2 cups cornbread crumbs
1 can cream of mushroom soup, undiluted
¼ cup vegetable oil
Mix all ingredients and place in a greased casserole dish. Bake at 375 covered for 45 minutes. Remove cover and bake 15 minutes more.
No comments:
Post a Comment