Ingredients
3 medium yellow squash
3 large carrots
1 medium onion
1 medium green pepper
cream of mushroom soup
1 c. condensed milk
1/2 stick margarine
1 c. Velveeta
1/2 c. sliced almonds
2 c. crushed saltines
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Cook in water until tender sliced squash, sliced carrots, diced onion and diced green pepper. Drain. Pour into buttered casserole dish. Melt Velveeta and margarine. Add to soup and milk. Stir together. Pour over squash mixture. Add almonds. Melt 1/2 cup margarine. Pour over crushed saltines. Add and mix shredded Cheddar. Spread saltine mixture over casserole. Bake at 375° for about 40 minutes or until center bubbles.
RecipeNLG
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Enameled Dutch oven for braising, bread baking, stewing
Wide shallow braiser — casseroles, gratins, paella-style dishes
Adjustable stand — hold cookbook or tablet at eye level while cooking
Shallow braiser — sear on stovetop, finish in oven
Chinese sand pot — claypot rice, medicinal soups, braised dishes