Scalloped Squash, Cabbage and Onions

One summer squash sliced thin
some shredded cabbage
two tbsp of chopped onion
saute until partially cooked
spray with garlic spray
stir in two slices of cubed wheat bread
put into casserole dish, spray the top with
garlic spray and stir a bit.

into blender put one can of V-8 Juice
one egg
tbsp soy sauce
three tbsp of sweet pepper relish
two tbsp of ketchup
little bit of italian seasoning
blend up and pour over the squash
dot with butter
put salt and pepper on top

bake  at 375 for  thirty five to forty minutes
half with lid on, half with lid off
I was lamenting the fact that I did not have any grated or
shredded cheese to add to this, but it really does not need it.

Tomato Soup Supreme

I took a can of Campbells Tomato Soup and added the following
a can full of milk
half a small can of pork and beans
a full can of Margaret Holmes Tomatoes, Okra and Corn
some cooked tiny pasta (acini de pepe?)
two tbsp of sweet pepper relish
two tbsp parmesan cheese
whisked it all together and heated it just to boiling

served with garlic toast..........and it is delicious!!!

French Onion Soup Casserole

FRENCH ONION SOUP CASSEROLE
another facebook recipe

2-3 Tbs butter or margarine
3 large sweet onions  (I used two yellow and one red) sliced very thin
2 c. mozzerrella cheese (shredded)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
minced garlic
five or six slices of French bread

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions.
 Saute onions until clear, a little brown is ok. In a shallow 2
qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, minced garlic and soy sauce, stirring to blend.
 Pour soup mixture over the casserole and stir gently to mix. Top with
bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes,
 turn the broiler on and toast the tops of the bread

Push bread slices down into the sauce (but do not cover with sauce)and top with the remaining
cheese

Place casserole back in oven and finish baking for 15 more minutes.

Zucchini, Summer Squash, Onion and Cheese Casserole

Wendy Hopper posted this on facebook.

Zucchini, Squash, Onion and Cheese Casserole

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg  (I used the non-fresh type)
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs (I used regular bread crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional) (did not have)

Heat olive oil in a large pan over medium heat, add garlic
and onion and saute up, stirring occasionally (careful not
to burn the garlic) until softened about 6-8 minutes.
Add zucchini and squash to the same pan and continue
cooking, stirring occasionally until softened, about 12 minutes.
Add  nutmeg, pinch of salt and pepper and
stir in well.
Remove from heat and place contents of the pan into a
 large bowl to let cool slightly. Preheat Oven 375

Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until
well combined.
Add contents of bowl to a glass casserole dish (8x8) At
 this point taste test for salt and pepper - add some only
 if needed.

sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets
 bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.   It turned out a tad bit on the dry side, I think it needs a bit of liquid, but not sure what kind of liquid.