Original Recipe from: Lucy Griffin-Bowers
This recipe is from my grandma’s 1950’s era recipe collection. Grandma loved vegetables. She was very creative with them and cherished getting farm fresh produce. She never really thought the grocery store selection was up to par. Of course, I agree with her. I always get my vegetables from the local farm stands. Wherever you get your vegetables, make sure they are fresh and ripe. This easy casserole is delicious and a good use for left over Squash! Enjoy!
Ingredients
1 medium Onion, chopped
1 Green Pepper, chopped
2 tablespoons Vegetable Oil
2 cups cooked squash
2 tomatoes, diced
1 small can whole Corn
Salt and Pepper to taste
1 teaspoon Paprika
1 cup Long Horn Cheese, grated (or Cheddar Cheese)
Directions
In a large skillet brown the Onion and Green Pepper in Oil. Add Squash, Tomatoes, Corn, Spices and Cheese and mix together thoroughly. Cook over medium heat until tender and cheese is melted.
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