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Summer Squash Casserole -- Quad-Cities Online Recipe Book
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Summer Squash Casserole

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Ingredients

2 pounds yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can (10-3/4 ounces) cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot (for color)
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup butter or margarine, melted

Instructions

Cook squash and onion for 5 minutes; drain. Combine soup and sour cream and stir in carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Mix all ingredients together and put into a greased 12x7-1/2-2-inch baking pan or dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Note: Zucchini squash may be substituted for yellow squash.

Marjorie Carlson
Cambridge



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  Today is Saturday, Sept. 20, the 263rd day of 2014. There are 102 days left in the year.

1864 -- 150 years ago: Recruits can get $500 by enlisting now. Lt Jobe has a recruiting office on Illinois Street.
1889 -- 125 years ago: Superintendent Schnitger formally inaugurated the Rock Island and Davenport Railway Line of the Holmes system by putting on four cars to start.
1914 -- 100 years ago: Wires of the defunct Union Electric Co. are being removed by city electricians.
1939 -- 75 years ago: The Bishop Hill softball team won the championship in WHB"S Mississippi Valley tournament at Douglas Park.
1964 -- 50 years ago: A boom in apartment construction has hit Rock Island, with approximately 300 units either in or near the construction stage or due for an early rezoning decision.
1989 -- 25 years ago: Members of the Bi-State Metropolitan Planning Commission are hoping to revive their push for a new $70 million four-lane bridge spanning the Mississippi River.






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