Recipe - Saucy Squash Casserole

Three fourths pound Zucchini and summer squash;
cut or sliced up in 1/2inch circles
One half pound Fresh mushrooms; thinly
cut or sliced up
1 small Onion; coarsely chopped
1 small Bell pepper; coarsely
chopped
Three fourths cup DPQ Sauce; (Recipe above)

DPQ SAUCE
2 One half cup Dr Pepper
One half cup Oil
One half cup Lemon juice
1 cup Catsup
1 teaspoon Garlic powder
One fourth cup Dry minced onion
2 teaspoon Salt
1 teaspoon Pepper
One fourth teaspoon Crushed red pepper or red
pepper sauce
1 teaspoon Basil

Combine vegetables in large 3quart casserole. Pour sauce over vegetables
and toss so that all are coated. Bake at 350? for 45 minutes.

Yield: 6 to 8 servings

DPQ SAUCE: Blend together on stir speed of blender for 2 minutes. Store in
tightly sealed container and refrigerate. Shake well before using. (Will
keep for several weeks in refrigerator.)

Yield: 4 One half cups

Posted to brandnamerecipes by Ann_Bartholomew@dpsu.com on Feb 6, 1998