Three-Cheese Squash and Mushroom Casserole

2 Tbsp. butter or margarine

1 lb. of small butternut squash chunks

1/4 cup diced green pepper

1/2 can tomato soup

1/2 tsp. salt

1 cup water

1/4 cup cheddar cheese

1/2 cup sliced mushrooms

1 Tbsp. finely chopped onion

1/4 tsp. dried basil, crushed

1/4 cup Monterey Jack cheese

1/4 cup Parmesan cheese

1.4 cup dried, fine bread crumbs

 

Melt butter or margarine in a skillet and sauté pepper, onion and butternut squash until tender.

 

Add mushrooms, water, soup, salt and basil. Cook stirring for 4 minutes after the mixture come to a boil. Remove from heat and let stand for 4 minutes.

 

Mix in Parmesan, Monterey Jack and cheddar cheeses. Pour into a loaf pan. Sprinkle bread crumbs on top and bake at 350° for 20-30 minutes or until top is lightly browned. Can be eaten alone or as a delicious rice or pasta topper.  Serves 6-8 people.

 

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