Guest guest Posted August 9, 2001 Report Share Posted August 9, 2001 SUMMER SQUASH CASSEROLE 4 pounds yellow squash, diced, cooked tender 2 carrots, coarsely chopped 2 onions, chopped 2 sticks margarine, melted 2 cans vegetarian cream of Leek soup, undiluted 2 cups yoghurt or silken tofu 8 ounces unseasoned cornbread stuffing Mix all ingredients plus ½ of stuffing and put in a shallow greased casserole dish. Sprinkle remaining crumbs. Bake at 350 for about 20 minutes. Quote Link to comment Share on other sites More sharing options...
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