Recipe by MRSHEIMANN
"A wonderful dish for squash lovers. Tastes great with cornbread! Easy and perfect for a cold day."
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1 (28 ounce) can
crushed tomatoes, undrained
1 (28 ounce) can
diced tomatoes, undrained
1 (15.25 ounce) can
whole kernel corn, undrained
yellow squash, sliced
potatoes, peeled and cubed
ground black pepper
I was surprised how great this stew-like recipe tasted, since it didn't have any onions or even garlic in it. However, I did use only 1-15 oz can of diced tomatoes and 2-15 oz cans of fire roasted tomatoes (yum!) I also used a package of frozen corn, cubed (1") 5 small yukon gold potatoes plus 1 tablespoon of Old Bay Seasoning (the only seasoning I had). I probably could have omitted the black pepper or only put in 1/2 the amount - as it was pretty peppery - but my husband likes pepper. Plus I added about 1 Tbsp of freshly grated parmesan cheese to the top of each serving. I also made corn bread muffins as suggested and it was a delicious combination. Additionally I served with spinach salad made with a shallot and mustard dressing which really complimented the meal. Also, make sure to use an extra large skillet or dutch oven as it makes quite a bit. No need to drain - used juices to dunk corn bread in. My husband is not a fan of tomato-based foods except for spaghetti meat sauce; So when he actually said it was tasty - I new it was a hit!
After reading all of the reviews, I decided to give this recipe a try and take the reviewers' suggestions of adding some seasoning. I added a medium onion, some garlic and some Italian seasonings. My family enjoyed this recipe. We had some nice crusty bread with it and served it in bowls. It was good, but not our favorite. Nice for a cold evening. Easy clean up since it was all made in one large pot on the stove. Our family of 6 enjoyed it with some left for tomorrow's lunch.
My whole family LOVED this dish. I did, however, make a few changes. I used 1 1/2 lbs. ground beef, used half of the called for pepper, added a 15 oz can of tomato sauce, added 1 Tbsp. Italian seasoning, added 1/2 tsp. minced garlic, and used two 14.5 oz cans Italian diced tomatoes. I didn't have to add any water to cover all the vegetables. i had to use a Dutch oven because this recipe makes A LOT. It also took considerably longer than 20 minutes for the potatoes to cook (probably need to cut them smaller next time). Served with cornbread and every raved about it and asked me to definitely make this again!!!!
Delicious! I added Italian Seasoning, left out the potatoes and added onion and green beans. From a husband who thinks, "Not Bad" is a compliment, he raved over and over about how "Delicious" this is.
I didn't think this was going to taste very good with only salt & pepper seasoning. Although all of the incredients blended together and it was really good. Even better as leftovers. Thank you!
This recipie is very good if you like squash. It has a robust flavor if you use Italian style stewed tomatoes. I also used extra tomato sauce and let it simmer for a longer time letting all the flavors out.
I cooked my meat with onion and I added a can of rotel and a can of green chilis and a little cumin for a mexican taste. it was wonderful!
Well this was quite enjoyable. I did reduce the seasoned salt and pepper to 1 tsp and I added 2 tsp of Italian seasoning and 1 tsp garlic salt. Still plenty peppery for me. I only had a 15 oz can of crushed tomato, so I added an 8 oz can of tomato sauce as well. The potatoes need about 30 minutes to cook. As promised, great with cornbread!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 69
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