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Categories:Viewed: 66 - Published at: 7 years ago
Ingredients
- 2 tablespoons butter or margarine
- 3 pounds yellow squash, thinly sliced
- 1 small onion, chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 (8-ounce) cans sliced or chopped water chestnuts, drained
- 2 (2-ounce) jars diced pimientos, drained (optional)
Method
- Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and saute 10 minutes or until vegetables are tender.
- Stir in water chestnuts, Swiss Cheese Cream Sauce, and, if desired, diced pimientos. Spoon squash mixture into a lightly greased 13- x 9-inch baking dish.
- Bake at 350° for 15 minutes. Sprinkle evenly with Buttery Parmesan Topping; bake 30 to 35 more minutes or until set and golden brown. Let stand 10 minutes before serving.
