Summer Squash Casserole

  • Yield: 6 servings


4-- fresh yellow squash, sliced
1can onion rings
4large tomatoes
1/2stick margarine, melted
1/4teaspoon salt


  1. Layer in a 9 x 13-inch casserole sliced squash, 1/2 can onion rings and sliced tomatoes. Repeat. Pour melted margarine over layers and sprinkle with salt. Cover with foil and bake at 350F for 1 hour.

Recipe reprinted with permission from Debbye Dabbs’ Take Five: A Light Cookbook (D.D. Publishing 1993).