Yummy Recipe Monday: French Onion Casserole & Skillet Summer Squash



  • French Onion Casserole 

  • 1 pound lean ground beef

  • 1 cup uncooked white rice

  • 1 (10.75 ounce) can condensed French onion soup

  •  1 (10.75 ounce) can condensed cream of mushroom soup

  • 1/2 cup chopped celery

  • 1/2 cup chopped green onions

  • 1/2 cup chopped green bell pepper

  • Directions
  • Prep
  • 10 m
  • Cook
  • 1 h
  • Ready In
  • 1 h 10 m
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
  • Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
  •  
     
     
     
    Skillet Summer Squash
    TIME: Prep/Total Time: 30 min.
    MAKES: 4-6 servings
    Ingredients
    3 tablespoons butter
     3 to 4 yellow summer squash, sliced
    1 medium onion, chopped
     1 can (4 ounces) chopped green chilies
    8 to 10 saltines, crushed
    Salt and pepper to taste
    1-1/2 cups (6 ounces) shredded cheddar cheese
      DirectionsIn a skillet, melt butter over medium high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, and salt and pepper. Spoon into a greased 1-1/2-qt. casserole. Top with cheese. Bake at 350° for 15-20 minutes. Yield: 4-6 servings.
    Originally published as Yellow Squash Casserole in Country Woman July/August 1992, p35
     
     
     
     
     
     
     

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