| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Appetizers, Vegetables, Cheese/eggs, Microwave |
6 |
Servings |
INGREDIENTS
| 1 |
sm |
Onion, peeled and chopped |
| 3 |
sm |
Yellow squash, sliced 1/4 inch thick (about 1 pound) |
| 1/4 |
c |
Water |
| 1 |
c |
Milk |
| 3 |
sl |
White bread with crusts removed, crumbled |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Monosodium glutamate (opt) |
| 2 |
tb |
Melted butter |
| 1/2 |
c |
Grated Parmesan cheese |
|
|
Italian flavored fine dry |
|
|
Bread crumbs |
INSTRUCTIONS
1. Place chopped onions and sliced squash in a 2-quart, heat- resistant,
non-metallic casserole with water. Cover tightly and heat in Microwave Oven
7 minutes or until squash is tender. Drain excess water. 2. Soak crumbled
slices of white bread in 1 cup mi1k, 5 minutes. 3. Add salt, monosodium
glutamate, melted butter and grated cheese to bread and milk mixture. Stir
to combine. 4. Pour bread and cheese mixture over squash and stir to mix
together thoroughly. 5. Sprinkle top of mixture with Italian flavored dry
bread crumbs. Cook, uncovered, in Microwave Oven 10 minutes or until cheese
is melted. Variation: Zucchini may be substituted for yellow squash.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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