The Potluck Squash

DEAR SOS: A number of years ago, The Times published a recipe in the “My Best Recipe” column. I lost it, and every so often I try to make it by memory, but it doesn’t seem to taste the same. Some of the ingredients included zucchini, cream of chicken soup, grated carrots, onion and stuffing mix. Can you provide me with it?

LIZ HORVATH

Encino

DEAR LIZ: Here is the original recipe printed in 1987. Reader Jean McPeek had sent it in; she got it from a church potluck dinner, then altered it to her taste. No carrots or cream of chicken soup, though.

Zucchini Casserole

Active Work Time: 30 minutes * Total Preparation Time: 1 hour 15 minutes* Vegetarian

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1/2 cup water

3/4 cup diced onion

3 cups sliced zucchini

1 cup shredded Jack and Cheddar cheeses

2 eggs, beaten

1 teaspoon salt

1/2 teaspoon pepper

1 (4-ounce) can diced green chiles

1 (14 1/2-ounce) can whole tomatoes, drained and cut up

2 cups corn bread stuffing mix

6 tablespoons butter, cut into bits

Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain.

Heat the oven to 375 degrees. Grease a 1 1/2-quart casserole.

Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes.

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6 servings. Each serving: 360 calories; 1,480 mg sodium; 121 mg cholesterol; 21 grams fat; 12 grams saturated fat; 31 grams carbohydrates; 12 grams protein; 5.93 grams fiber.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: [email protected]. Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants.