Vegetable Casserole

4 medium potatoes (about 1 1/4 pounds), peeled and thinly sliced salt and pepper to taste
4 tablespoons butter or margarine, cut into pieces
2 medium onions, thinly sliced and separated into rings
4 small yellow summer squash (about 1 1/4 pounds), thinly sliced
1 cup nonfat sour cream
1/2 cup grated Parmesan cheese

  1. Preheat oven to 350oF.
  2. Grease 2 1/2 quart ovenproof and broilerproof casserole; layer 1/2 pototoes, salt, pepper, and 1/2 tablespoon butter or margarine; and 1/2 squash, salt, pepper and 1 tablespoon butter.
  3. Repeat layers. Cover tightly; bake 1 to 1 1/4 hours, or until potatoes are forktender.
  4. In small bowl, stir sour cream and cheese until well blended; spoon over casserole. Broil until lightly browned.
  5. To serve, spoon down through all layers. Makes 6 servings.

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