Summer Squash Casserole

6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening

Cook squash and onion about 5 minutes, drain. Combine soup, sour cream, and carrots, fold in drained squash and onion. Combine stuffing mix and shortening, spread half of mix into 12x8x2-inch pan. Spoon vegetable mix over top, cover with rest of stuffing mix. Bake at 350 degrees for 30 minutes. Note: this recipe can be served as a main dish or side dish.

Midwestern Stir-Fry

1/2 c. Miracle Whip Salad Dressing or mayonnaise
2 tbsp. milk
1/2 tsp. mustard
1/2 lb. smoked sausage, cut into 1/4-in. slices, halved
3/4 c. yellow squash slices, halved
1/2 c. green or red pepper strips
1/2 c. green onions, cut into 1-in. pieces
Hot cooked rice

Combine salad dressing, milk, and mustard, mixing until well blended; set aside. Stir-fry sausage in large skillet or wok over high heat until thoroughly heated. Remove sausage from skillet; drain, reserving 1 tbsp. fat. Return reserved fat to skillet. Add squash and peppers. Stir-fry 3 minutes. Return sausage to skillet with onions; stir-fry 1 minute. Remove from heat. Add salad dressing mixture; mix lightly. Serve over hot cooked rice.

Summer Squash Pork Bake

1 lb. ground pork
1/2 tsp. garlic salt
1/4 c. fine dry bread crumbs
3 tbsp. Parmesan cheese, grated
6 oz. mozzarella cheese, sliced
1/2 pint sour cream
6 summer squash, each about 5 inches long
Salt and pepper

Fry pork until meat loses its pinkness. Drain fat, then stir in garlic salt, crumbs, 2 tbsp. Parmesan cheese and sour cream. Set aside. Cut squash in thin lengthwise slices. Sprinkle lightly with salt and pepper. In a greased shallow 2-quart baking dish, arrange about half of the squash slices; spoon pork mixture evenly over top and cover with remaining squash slices. Bake, covered, 350 degrees for 35 minutes. Uncover, arrange mozzarella cheese over top and sprinkle with remaining Parmesan cheese. Bake uncovered 10 minutes or until cheese is golden.

Rachel Paxton is a freelance writer and mom who is the author of What's for Dinner?, an e-cookbook containing more than 250 quick easy dinner ideas. For more recipes, gardening, organizing tips, home decorating, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com.

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