Plains Edition Recipes for 8-14-10 | TheFencePost.com

Plains Edition Recipes for 8-14-10

From the kitchen of: Ethel Williams, Papillion, Neb.

2 lbs. zucchini, sliced

2 lbs. yellow squash, sliced

1 lg. sweet onion, finely chopped

1 c. (4 oz.) cheddar cheese, shredded

1/2 c. fresh chives, chopped

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8 oz. container sour cream

1 tsp. garlic salt

1 tsp. freshly ground pepper

2 lg. eggs, lightly beaten

2-1/2 c. soft, fresh bread crumbs,divided

1-1/4 c. (5 oz.) parmesan cheese, shredded & divided

2 Tbsp. butter, melted

Heat oven to 350˚. Cook zucchini, squash and onion in boiling water to cover for 8 minutes or until tender, drain well. Combine mixture with cheddar cheese, chives, sour cream, garlic salt, pepper, eggs, 1 cup bread crumbs and 3/4 cup parmesan cheese. Spoon into a lightly greased 9×13″ baking dish. Stir together melted butter and 1-1/2 cups bread crumbs and 1/2 cup parmesan cheese. Sprinkle mixture over top of casserole. Bake at 350˚ for 35-40 minutes. Makes 10-12 servings.

From the kitchen of: Ethel Williams, Papillion, Neb.

2 lbs. zucchini, sliced

2 lbs. yellow squash, sliced

1 lg. sweet onion, finely chopped

1 c. (4 oz.) cheddar cheese, shredded

1/2 c. fresh chives, chopped

8 oz. container sour cream

1 tsp. garlic salt

1 tsp. freshly ground pepper

2 lg. eggs, lightly beaten

2-1/2 c. soft, fresh bread crumbs,divided

1-1/4 c. (5 oz.) parmesan cheese, shredded & divided

2 Tbsp. butter, melted

Heat oven to 350˚. Cook zucchini, squash and onion in boiling water to cover for 8 minutes or until tender, drain well. Combine mixture with cheddar cheese, chives, sour cream, garlic salt, pepper, eggs, 1 cup bread crumbs and 3/4 cup parmesan cheese. Spoon into a lightly greased 9×13″ baking dish. Stir together melted butter and 1-1/2 cups bread crumbs and 1/2 cup parmesan cheese. Sprinkle mixture over top of casserole. Bake at 350˚ for 35-40 minutes. Makes 10-12 servings.

From the kitchen of: Ethel Williams, Papillion, Neb.

2 lbs. zucchini, sliced

2 lbs. yellow squash, sliced

1 lg. sweet onion, finely chopped

1 c. (4 oz.) cheddar cheese, shredded

1/2 c. fresh chives, chopped

8 oz. container sour cream

1 tsp. garlic salt

1 tsp. freshly ground pepper

2 lg. eggs, lightly beaten

2-1/2 c. soft, fresh bread crumbs,divided

1-1/4 c. (5 oz.) parmesan cheese, shredded & divided

2 Tbsp. butter, melted

Heat oven to 350˚. Cook zucchini, squash and onion in boiling water to cover for 8 minutes or until tender, drain well. Combine mixture with cheddar cheese, chives, sour cream, garlic salt, pepper, eggs, 1 cup bread crumbs and 3/4 cup parmesan cheese. Spoon into a lightly greased 9×13″ baking dish. Stir together melted butter and 1-1/2 cups bread crumbs and 1/2 cup parmesan cheese. Sprinkle mixture over top of casserole. Bake at 350˚ for 35-40 minutes. Makes 10-12 servings.