Fresh Summer Squash Tomato Bake

Title: Fresh Summer Squash Tomato Bake
Yield: 4 Servings
Categories: Recipe, Oven, Typed 

Ingredients: 

      2 md Summer squash; slice thick
      2 md Tomatoes;peel,slice thick
      1 sm Onion; chopped  -OR-
      1 tb Dried minced onion
      2 c  Cheddar cheese; grated
      1 pk Brown gravy mix -OR-
      3 tb Cornstarch mixed with
      3 ts Bullion granules
      1 ts Dry dill weed -OR-
      1    Head fresh dill; minced
      2    Garlic cloves; minced


  Combine gravy mix, (or cornstarch/bullion) onion, dill and garlic.
   NOTE: You need the sauce thickening capabilities because of the amount of
  moisture created by the squash and tomatoes as they cook. Do not add extra
  moisture as with prepared sauce, and make sure you bake it without covering
  the baking pan in order for excess moisture to evaporate during baking.
  
  Layer summer squash on bottom of baking dish.
  
  Sprinkle seasoning mixture over squash.
  
  Layer grated cheese over seasoning mixture.
  
  Top with layer of sliced tomatoes.
  
  Bake, uncovered at 350 degrees F for 1-1/2 hours, or until squash is as
  tender as you prefer.
  
  Makes 4 servings (Although there were no leftovers after 3 of us got
  through with it!)
  
  Source: Dorothy Flatman's kitchen 1995
  Posted to MM-Recipes Digest V3 #295
  
  Date: Sun, 27 Oct 1996 07:36:32 -0600
  
  From: netdir@cyberspc.mb.ca (S.Pickell)