*  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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