Summer Squash Casserole


4 – 6 cooked yellow summer squash

1 small diced onion

14 ounce can green chillies

1 can cream of chicken soup

1 cup sour cream

2 eggs, beaten

1 cup shredded mild cheddar or monterey jack cheese

1 cup panko bread crumbs

2 – 3 tablespoons butter, melted


Combine panic bread crumbs and butter in bowl set aside.

Cook yellow summer squash, and diced onion in water.  Drain.

Combine green chilies, chicken soup, sour cream, eggs, and cheese in bowl.

Mix squash mixture with sour cream mixture.  Place in buttered casserole dish.  Top with bread crumbs.

Bake at 350 degrees for 1 hour.

Veggie Pancakes

Serves 2 – 3


2 cups shredded veggies (I like to use a mix including things like white potatoes, sweet potatoes, zucchini, yellow squash and/or carrots . . . whatever you have on hand)

2 eggs

1 tablespoon whole-wheat flour

1/4 teaspoon salt

Olive oil for cooking

Optional garnishes: Sour cream and/or applesauce


  1.  Combine the shredded veggies with the eggs, flour, and salt.  Mix thoroughly,
  2. Heat a thin layer of olive oil in a saute pan over medium heat.  It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
  3. Once the oil has heated up, add pancake size dollops of the veggie mixture into the pan.  Cook for several minutes until the bottom starts to brown.  Then flip and repeat.
  4. Transfer cooked pancakes to a plate lined with paper towels.  Serve warm with sour cream and/or applesauce.