This dish has the delicate flavor of squash yet full is full of life. This casserole is good sered with lamb, ham or roast. There are two easy steps.
3 lbs. yellow crookneck squash
1 tsp. salt 1 Tbsp. dried green onion
5 Tbsp. butter, divided
3/4 cup coarsely chopped onion
3/4 cup chopped celery
1/2 cup chopped bell pepper
1 (10-3/4 oz.) can condensed cream of celery soup
2 Tbsp. chili sauce
1 Tbsp. Worcestershire sauce
1/2 Tabasco sauce
1/4 tsp. freshly ground black pepper
1/2 tsp. seasoned salt
1/4 baking powder
1/2 cup grated Parmesan cheese
Seasoned or buttered bread crumbs
Preheat oven to 350*F.
wash squash and slice thinly, unpeeled. Combine 1 tsp. salt, dried green onion, and 2 Tbsp. butter in a saucepan and cover. Cook for 15 to 20 minutes or until squash is tender but not mushy. Do not add water, let this cook in it,s own juice plus the butter. This makes about 3-1/2 cup cooked squash.
In a skillet sauté onion in 3 Tbsp. butter heat until onion is clear. Add chopped celery and bell peppers and cook until barely tender. This mixture should be a little crunchy. Along with cook squash add remaining ingredients except for Parmesan cheese and buttered bread crumbs. Simmer mixture 2 minutes, taste and add more salt if needed. Divide mixture between two buttered 1-1/2 quart oblong casserole dishes, sprinkle tops with Parmesan cheese and buttered bread crumbs. Bake for 20 to 25 minutes or until casseroles are bubbly and bread crumbs are toasted.