CSA Member Jessica Scully's Recipe
3-4 tablespoons butter
4 yellow squash
2 onions from Ambrose CSA, including green parts salt and pepper
8 oz sour cream
1 can cream of mushroom soup
good sized handful of shredded cheddar cheese
a few dashes of Chipotle Tabasco sauce
Melt the butter in a skillet, add the squash, white parts of the onion, salt, and pepper and saute until tender. Add the green parts of the onion towards the end and saute a couple minutes more.
While those are cooking, combine sour cream, cream of mushroom soup, cheese, and tabasco sauce in casserole dish. When vegetables are tender, add them to the sour cream mixture. Spread evenly in the dish and sprinkle with breadcrumbs.
Bake at 350 for 30 mins or until hot.