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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I first tasted this recipe at a 4-H leaders dinner. Our county youth education assistant was glad to share her recipe. My family likes it and I like being able to have another way to use the Zucchini our garden produces so well. Ingredients:
4 cups diced yellow squash or 4 cups zucchini (or combination) |
1/2-1 cup water |
1 (10 1/2 ounce) can cream of chicken soup or 1 (10 1/2 ounce) can cream of mushroom soup |
1 cup cooked rice |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon parsley flakes |
1/4 lb velveeta cheese, cubed |
1/2 cup buttered bread crumb |
Directions:
1. Combine water and squash in microwave safe bowl.
2. Microwave on high 5 minutes.
3. Add rice, soup, spices, and cheese.
4. Pour into 1 1/2 quart casserole dish.
5. Sprinkle with bread crumbs.
6. Bake in 350 degree oven for 15-20 minutes until lightly browned.
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