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Three-Vegetable Casserole
Recipe By : Francine Krasowska
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 medium potatoes (1 1/4 pounds) -- pared (optional)
& thinly sliced
2 medium onion -- peeled, thinly
sliced and separated into rings
4 small yellow straightneck squash (1 1/4 pounds)
--
unpared, thinly
sliced
Salt & pepper
Butter
1 cup grated parmesan cheese
1 cup sour cream
Butter a shallow baking dish that holds about 2 1/2 to 3 quarts (I use a 9
x
13 x 2 inch pyrex dish). It should be able to go both in the oven and
under
the broiler. In it layer half the potatoes, sprinkling with salt & pepper;
dot with butter. In the same way, layer half the onion and half the
squash,
sprinkling each layer with salt & pepper and dotting with butter. Repeat
each stratum, ending with squash.
Cover tightly and bake in a preheated 350-degree oven until the potatoes
are
tender when pierced with a fork (about 1 hour and 45 minutes). Stir
together
the parmesan & sour cream. Spread the mixture over the top of the
vegetables. Broil, watching carefully, about 6 to 8 inches from the heat,
until the topping is browned in spots (3 to 5 minutes). Serve at once.
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