Oh my, hold on Martha!
I’ll admit I was very skeptical about this recipe when my friend Sue passed it on to me. She told me how delicious it was and honestly I just wasn’t sure whether I should believe her.
I WAS WRONG TO BE SKEPTICAL!
This squash casserole will FOR SURE become a side dish we’re going to serve very regularly in our home. A bit sweet, but really savoury too – it’s the best casserole recipe I’ve eaten in ages. We all loved it, even the tiny one.
Thank you, Sue!
Keep in mind when you read this post that casseroles don’t photograph well at the best of times, so you’ll just have to trust me when I say how good this is.
[Recipe] Squash and Stuffing Casserole
Amount Per Serving
Calories from Fat 69
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrates 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 cooked squash
- 1 c grated carrot
- 1/4 finely chopped onion
- 1/4 c milk
- 1/2 c butter
- 1 box stove top dressing, unprepared
- 1 can cream soup (your favourite kind - I used mushroom)
- Mix all together.
- Put in shallow casserole dish and bake at 350F for 40 to 50
The Frilly Apron http://www.thefrillyapron.com/
1 cooked squash
1 c grated carrot
1/4 finely chopped onion
1/4 c milk
1/2 c butter
1 box stove top dressing, unprepared
1 can cream soup (your favourite kind – I used cream of mushroom)
Mix all together.
Put in shallow casserole dish and bake at 350 for 40 to 50 minutes.
Maple dijon green beans – a very simple recipe and a favourite in our house. Three happy diners sitting around the table, just four ingredients, and about five minutes.
I have been so excited about posting this recipe – it really is absolutely delicious, and just so simple. We default to using this recipe for our supper side dish all the time. We had them just a couple of nights ago and my husband asked me if I thought we could put the sauce on other vegetables too – that’s how much we like this recipe.
The Frilly Apron has taken a couple of weeks off, if you haven’t noticed. I’m not going to say that life has gotten in the way, because when you’re looking after a tiny little person and loving every second, that certainly doesn’t “get in the way” of other stuff. Let’s say then that my focus has been elsewhere, and happily so.
Now to carry on with our summer salad series.
This loaded baked potato salad is one of the easiest potato salads to make that you’re going to come across. In the hot summer heat, when you’ve got a hankerin’ for a baked potato and don’t want to turn on your oven, this salad will certainly take care of the craving.
[Recipe] Loaded Baked Potato Salad
2 lbs baby potatoes, boiled, cooled, and chopped into pieces
1/2 cup cooked, crumbled bacon (about 4 slices)
1 cup shredded cheddar cheese
1/2 cup chopped green onions
1 cup sour cream
salt and pepper, to taste
Combine all ingredients into one large bowl.
Store in the refrigerator until ready to serve.
A pasta salad is something for which everyone seems to have a recipe. Or multiple recipes.
This is the recipe for pasta salad that I’m most familiar with. My mom made it and now I like to make it. My husband likes that I make it too. It’s perfect for summer as it will stand up to a warm day, since it’s not made with a mayonnaise based dressing.
Speaking of the dressing, the dressing for this salad may not at first seem very appetizing, but trust me, it’s really tasty.
I’m not sure what kind of weather you’re enjoying where you are, but here in the Maritimes, it’s been really warm and sunny. Until today. Good thing I made this grilled vegetable salad yesterday.
In this house, the biggest problem with supper is the question, “What are we going to have with it?”. Our main choice is generally an easy one to make, but then there’s the question of sides. It exhausts me sometimes, honestly. I just get tired of thinking about it.
On the days we’re barbecuing, I figure if we can put the entire meal on the barbecue to cook, all the better. That’s why I came up with this grilled vegetable salad. I’m sure we’ve all made grilled vegetables to some extent, but adding this lemon herb vinaigrette takes them from “mmm, grilled veggies” to “holy cow these are really good grilled veggies!”.
Use whatever vegetables and herbs you have on hand for this recipe. I used peppers, onions, mushrooms, and zucchini. I used some herbs from my herb garden: thyme, oregano, and parsley.