Fall is in the air – time to start harvesting our vegetable gardens, this baked squash casserole recipe is not only delicious but healthy to, and what a great way to use those garden vegetables.  I took this casserole to a family reunion and got rave reviews and several requests for the recipe.

3 c. sliced green zucchini and 3 c. sliced yellow zucchini or crookneck summer squash  (wash squash cut off each stem end, no need to peel squash if young and tender, slice down middle of squash long ways, scoop out seeds in crookneck squash and slice in 1/2 inch chunks)

1 medium yellow or white garden onion finely chopped

2 c. grated garden carrots

2 cans cream of chicken soup – undiluted

1 c. fat free or light sour cream

1/4 c. melted butter

1 pkg. 6 oz. Stove top stuffing your favorite flavor

Directions: Preheat oven to 450 – In an extra large fry pan – heat 1 Tbsp. butter on medium till hot, add all vegetables, stir and cover, stirring several times, about 12 – 15 minute till tender crisp.  Stir in soups and sour cream, heat till hot.  Spread in 9×13 baking dish.  Mix butter and dry stuffing and sprinkle on top.  Bake at 450 for 15 minutes till stuffing is golden brown and crunchy on top.

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2 cups cooked thick mashed potatoes
1 cup shredded Pepper Jack, Swiss or your favorite cheese
1 large egg (lightly beaten)
1 tsp. salt
2 finely chopped green onions and tops
2 cups crushed seasoned croutons
1/3 cup real butter
Directions: Combine first 5 ingredients, shape mixture into patties. Dip both sides of each patty in crouton crumbs.  Heat butter in heavy large skillet till hot, on medium low – fry patties till golden brown – turning once.  Drain on paper towels.  Serves 6

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