So, I’ve had this really easy recipe for a chicken dish that I got out of Southern Living Magazine decades ago. It’s boneless chicken, swiss cheese, cream of mushroom soup, white wine, bread crumbs and melted butter…baked for 45 minutes at 350F. Now that I have to cook for a vegetarian, I need to try some new things. I was looking for something to do with yellow squash from my garden and I decided to make this recipe.
Yellow Squash Casserole with Swiss Cheese & Cream of Mushroom Soup
5 c. Yellow Squash. cut into approx. 1″ cubes
1 medium Sweet Onion, thinly sliced
1 can Condensed Cream of Mushroom Soup
About 2 cups of Shredded Swiss Cheese
2 cups Plain Panko Bread Crumbs
1/4-1/3 c. Dry White Wine
Salt & Pepper, to taste
5 T. Butter, divided
Preheat oven to 350F. In a small saute pan, melt 2 T. butter over medium heat. Add onions and saute until softened, but not browned. Spread the onions evenly over the bottom of a large casserole dish.
Cover with yellow squash and season with salt and pepper.
Evenly distribute the shredded swiss cheese over the squash.
In a bowl, mix the cream of mushroom soup and the wine. Ladle the soup mixture over the casserole, to cover.
Next, cover the casserole with the panko bread crumbs. Melt the remaining 3 T. butter and drizzle over the bread crumbs.
Bake in the middle of the oven for 35 to 40minutes, until bubbling throughout. Remove from the oven and cool slightly. Serve hot, over rice.
Vegetarian approved…and I liked it too! Enjoy!