6 medium yellow squash
1 onion, sliced
1 green bell pepper, seeded and cut into 1/4 inch slices
1 large tomato, seeded and diced
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10 ounce) can tomato soup
1 cup water
2 teaspoons prepared horseradish
1 teaspoon dried parsley pepper, crushed
Preheat oven to 375 degrees F (190 degrees C).
Place the squash, onion and green bell pepper on a medium baking sheet. Sprinkle with tomato slices. Place the sliced tomato over the squash, and top with cooked bell pepper. Cover the squash with the tomato slices. Sprinkle with mushroom soup and mushroom soup.
Bake in preheated oven for 45 minutes.
Meanwhile, in the same oven, place the cream of mushroom soup and cream of mushroom soup over medium heat, stirring frequently. Cook, stirring occasionally, for 5 minutes, or until mixture is thickened and thickens.
In a small bowl, mix water, horseradish, parsley and crushed tomato; pour mixture over the squash, peppers and squash.
Bake for 45 minutes, or until tender.