Three-Cheese Squash and Mushroom Casserole
2 Tbsp. butter or margarine
1 lb. of small butternut squash chunks
1/4 cup diced green pepper
1/2 can tomato soup
1/2 tsp. salt
1 cup water
1/4 cup cheddar cheese
1/2 cup sliced mushrooms
1 Tbsp. finely chopped onion
1/4 tsp. dried basil, crushed
1/4 cup Monterey Jack cheese
1/4 cup Parmesan cheese
1.4 cup dried, fine bread crumbs
Melt butter or margarine in a skillet and sauté pepper, onion and butternut squash until tender.
Add mushrooms, water, soup, salt and basil. Cook stirring for 4 minutes after the mixture come to a boil. Remove from heat and let stand for 4 minutes.
Mix in Parmesan, Monterey Jack and cheddar cheeses. Pour into a loaf pan. Sprinkle bread crumbs on top and bake at 350° for 20-30 minutes or until top is lightly browned. Can be eaten alone or as a delicious rice or pasta topper. Serves 6-8 people.