I've made this twice now and it's just so good I had to share.
8oz sliced baby portobello mushrooms
1.5 pounds small yellow squash, sliced
1 can 98% fat free cream of mushroom soup
2T minced garlic
1/4 cup milk
1/2 cup breadcrumbs
1/2 cup plus 1/4 cup shredded cheese
ground mustard
seasoned salt
olive oil
Preheat oven to 350 F. Sautee garlic and mushrooms in olive oil until tender. Add squash and sautee two minutes longer. Remove from heat and set aside.
Mix soup, milk, breadcrumbs, spices, and 1/2 cup cheese. Stir in veggies, and place mixture in large casserole dish. Bake uncovered 40 minutes, top with cheese, and bake 10 minutes more.
Enjoy!
Wow! Its Been That Long!?!
13 years ago
2 comments:
I can't say that I like mushrooms or squash, but I love pumpkin pie! I hope you've got a good recipe for that. It will be the season pretty soon for all that good stuff!
I think this sounds absolutely yummy. I'm going to have to try it!
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