*  Exported from  MasterCook  *
 
                         Three-Vegetable Casserole
 
 Recipe By     : Francine Krasowska
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Casseroles                       Vegetables
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        potatoes (1 1/4 pounds) -- pared (optional)
                         & thinly sliced
    2      medium        onion -- peeled, thinly
                         sliced and separated into rings
    4      small         yellow straightneck squash (1 1/4 pounds)
                         
                          --
                         unpared, thinly
                         sliced
                         Salt & pepper
                         Butter
    1      cup           grated parmesan cheese
    1      cup           sour cream
 
 Butter a shallow baking dish that holds about 2 1/2 to 3 quarts (I use a 9 
 x
 13 x 2 inch pyrex dish). It should be able to go both in the oven and 
 under
 the broiler. In it layer half the potatoes, sprinkling with salt & pepper;
 dot with butter. In the same way, layer half the onion and half the 
 squash,
 sprinkling each layer with salt & pepper and dotting with butter. Repeat
 each stratum, ending with squash.
 
 Cover tightly and bake in a preheated 350-degree oven until the potatoes 
 are
 tender when pierced with a fork (about 1 hour and 45 minutes). Stir 
 together
 the parmesan & sour cream. Spread the mixture over the top of the
 vegetables. Broil, watching carefully, about 6 to 8 inches from the heat,
 until the topping is browned in spots (3 to 5 minutes). Serve at once.
 
 
 
 
 
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