Squash Casserole II
2 pounds yellow summer squash or zucchini, thinly sliced (about 6 cups)
1/2 medium onion, chopped
1 cup pared shredded carrot
1 can (10 1/4 ounces) condensed cream of chicken soup
1 cup sour cream
1/4 cup flour
1 package (8 ounces) seasoned stuffing crumbs
1/2 cup butter or margarine, melted
In large bowl, combine squash, onion, carrot and soup. Mix sour cream and flour, stir into vegetables. Toss stuffing crumbs with butter and place half in slow cooker/crockpot. Add vegetable mixture and top with remaining stuffing crumbs. Cover and cook on LOW for 6-8 hrs.
Serves 4 to 6.
Stewed Tomatoes
6 to 8 ripe tomatoes
2 tablespoons margarine
1 medium onion, thinly sliced
3/4 cup chopped celery
1/2 cup chopped green pepper
3 tablespoons sugar (more or less)
1 small bay leaf
1 teaspoon salt
1/8 teaspoon pepper
Core tomatoes; place in boiling water for about 15 to 20 seconds, then into ice water to cool quickly; peel. Cut tomatoes in wedges. In crockpot, combine all ingredients. Cover and cook on low 8-9 hours. Remove bay leaf. Sprinkle top with parsley, if desired.
Serve as a side dish or freeze in portions for soups or other recipes.
Serves 6.
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