Thursday, February 5, 2015

Summer Squash Bake Over Rice

5 cups thin sliced, quartered summer squash (zuchinni or yellow mix)
1 tablespoon dried minced onion
1 can cream of chicken soup
1 cup sour cream
4 tablespoons melted melted butter
1/4 teaspoon salt
1/4 teaspoon pepper
herb seasoning blend (fish spice or other favorite other herb medly)
French-fried onions (optional)
white rice (cooked)

Preheat oven to 350. Sprinkle bottom of little smaller than 9X13 casserole dish with herb seasoning. Combine squash, minced onion, sour cream, cream of chicken soup, melted butter, salt, and pepper in large bowl. Pour over seasoning in the casserole dish and spread evenly. Sprinkle top with herb seasoning. Sprinkle top with fried onions. Cover and bake for 1 hour. Let sit at room temp for at least 5 minutes with lid off before serving. Spoon over white rice.

Alternate version: use 1 box stuffing mix instead of herb seasoning mix and omit all onions and rice.