Summer Squash Casserole
- Yield 6 servings
A quick-and-easy summer squash casserole that is a snap to put together.
- 4 -- fresh yellow squash, sliced
- 1 can onion rings
- 4 large tomatoes
- 1/2 stick margarine, melted
- 1/4 teaspoon salt
- 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).