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Squash & Pasta Bake


  • 3 cups sliced zucchini
  • 3 cups sliced yellow squash
  • 1/4 cup chopped onion
  • 1 cup shredded carrot
  • 1 cup sour cream or substitute
  • 2 tablespoons all-purpose flour
  • 2 tablespoons margarine or cooking oil
  • 1 cup liquid (water, broth, or whatever)
  • 1/2 cup white wine
  • 1/4 cup fine dry breadcrumbs
  • 2 tablespoons margarine or cooking oil
  • 8-oz pkg. pasta, cooked according to package directions

In saucepan, cook squashes and onion in boiling water for five minutes. Drain. Melt 2 Tbsp. margarine or oil in medium skillet over low heat; add flour to make a roux. Cook 1 minute, then add water or broth and stir constantly until smooth. Remove from heat and add wine and grated carrots (add more liquid as necessary to achieve cream-like consistency). Stir in sour cream. Stir in drained squash and onion. Stir in the cooked pasta and pour into a 13 x 9 x 2-inch baking dish. Combine the breadcrumbs and the 2 Tablespoons margarine; sprinkle on top. Bake at 350F until heated and bubbly--25 to 30 minutes. Serve hot. (Note: My family is not adventurous at all when it comes to seasonings, so salt and pepper are the standbys. If I were cooking this for me, I'd experiment with 1/4 teaspoon poultry seasoning in the breadcrumbs OR 1/8 teaspoon grated nutmeg in the veggies. Or maybe some fresh ginger or basil. Also, I might substitute French fried onion for the breadcrumbs as a topper or perhaps grated cheese.) Marinated Asparagus Steam asparagus 5 minutes. Place in flat container (Tupperware makes one especially for marinating) and cover with bottled Italian dressing. Refrigerate 4-6 hours (or longer). Serve cold.

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