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Squash-Carrot Casserole

Reviewed: Apr. 26, 2010
Served this with a pork tenderloin & everyone raved how good it was. I made this with half summer squash and half zucchini. I boiled the squash, zucchini & carrots for ten minutes. I saute onion and a tablespoon of minced garlic in a tiny dap of olive oil for about minutes. I used fat free condensed soup and "light" cream cheese & still tasted yummy, rich and satisfying. I also sprinkled in 1/4 c of the stuffing mix into the baking mixture which helped dish to have a more firm texture. AFTER the casserole had baked for 30 minutes I then sprinkled an additional 1/2 c of the stuffing and baked for 15 more minutes..this prevented the stuffing from becoming too hard & dry. Next time I am going to try to decrease the butter by a few tablespoons. A new favorite...thanks Robin!
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Easy Turkey Gravy

Reviewed: Dec. 27, 2009
I used fat free condensed cream of chicken soup and it still had a full flavor..just needed to add a tad more salt. This will be my go to gravy whenever I make a turkey. Thank you for the recipe!
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