2 summer squash, cubed
1 onion, chopped
3 tbsp. butter
1 12 ounce bag frozen mixed vegetables
1 can cream of celery soup
2 refrigerated pie crusts
Salt and pepper, to taste
Steam mixed veggies in the microwave, as directed. Cook squash and onion in butter on medium heat until tender. Mix squash, veggies, and cream of celery soup. Put one of the pie crusts in a pie pan and prick a couple of times with a fork. Pour squash mixture into crust. Salt and pepper to taste. Layer second crust on top. Bake at 425* for 18 minutes.
This was really easy to pull together, and very tasty. I'm going to try to make a few for the freezer. After all, I have twelve more summer squash to use up....
Just a note to my regular readers - I will be posting on Thursday instead of Friday this week, so be sure to stop by tomorrow if you have time!