How Do You Make Zucchini Squash Casserole?
Remember that wonderful delicacy of summer, zucchini? In a previous article, I shared with you my method for freezing your excess zucchini to be enjoyed in the winter. There are many ways you can use your frozen bounty; a favorite dish of mine is zucchini squash casserole. To me, zucchini squash casserole is the celebration of two seasons. First, the zucchini reminds me of summer, and when the outside is covered in snow, I know I have gardening and summer to look forward to. Secondly, making a casserole out of my frozen zucchini is a wonderful winter treat, as it is filling, rich, and warm. Of course you don’t have to wait until the weather is frightful outside to enjoy this casserole; make it from freshly picked zucchini in the summertime. You can also make squash casserole using fresh or frozen yellow squash. Assemble the ingredients to make Zucchini Squash Casserole: 3 cups cooked zucchini 1 onion, medium, finely chopped 1 can cream of mushroom soup 1 small container sour cream salt
