The Bounty of the Upper Valley

     We are so blessed to have enough rain, and not be suffering from the drought that other parts of the country have.  Our local vegetable stands offer a beautiful assortment of locally grown vegetables.  During the winter, we are happy to eat the offerings of the produce department of Shaw's, but in the summertime I try to buy locally.  You know the local produce is fresher and you're supporting local farmers.  Here is a recipe for squash casserole, a favorite of my family's.

SQUASH SOUR CREAM CASSEROLE

Read more about it at www.cooks.com/rec/view/0,188,158170-248193,00.html Content Copyright © 2012 Cooks.com - All rights reserved. 2 lbs. yellow and zucchini squash (cubed, cooked, and drained) 8 oz. sour cream 1 can cream chicken soup Mix: 1 pkg. Pepperidge Farm Herb seasoned Bread crumbs (stuffing mix) 1 stick butter Melt butter mix with bread crumbs, put 1/2 of crumbs in bottom of casserole dish; pour in squash mixture, put remaining 1/2 of bread mixture on top. Bake 30 minutes at 350 degrees.