Type what you have

Ingredients

• ✓ crookneck yellow squash
• onion
• cream of chicken soup
• sour cream
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place squash and onion in a large saucepan with just enough water to cover. Bring to a boil over medium heat, and cook until tender, about 10 minutes.
3. 3 Transfer the squash, onion, and remaining liquid from the saucepan to a 2 1/2 quart casserole dish. Stir in chicken soup, sour cream, and melted butter. The liquid from cooked squash should be enough to make the mixture is slightly soupy. Sprinkle bread crumbs overtop. The bread will absorb some of the liquid.
4. 4 Bake, uncovered, for 30 to 45 minutes in the preheated oven, until browned and bubbly.

By Gayle A Cox

Ingredients

• ✓ crookneck yellow squash
• green bean
• extra-virgin olive oil
• paprika
• red pepper flakes
• salt
• black pepper
• chickpea pasta shells
• kalamata olive
• sun-dried tomato
• oregano
• sherry vinegar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF