Sunday, July 19, 2009
One of our sweet customers at the farmer's market mentioned that she had a great squash recipe. I asked her to bring it with her the next time she came to the market, but no, she drove all the way home and came back with a photocopy! She was right, it was very yummy! How can you go wrong when something has a pound of breakfast sausage in it?
8 medium yellow squash, chopped fine and cooked
1 medium onion
1 bell pepper
1 can mushroom soup
1 jar pimentos, chopped
1/2 pound of Velveeta cheese, cubed
1/4 cup melted butter
1 pound browned breakfast sausage
1 package Mexican cornbread mix
chopped jalapenos (to taste) if desired
Bake cornbread according to directions, then cool and crumble. Cook down the onion and bell pepper in the butter. Either boil your squash separately or add to the onion and pepper mix with a little water and boil down until it's mush. Add everything else, mix well, and put in a large casserole dish. Bake @ 350' for 30 minutes.