Squash and Potato Pasta Sauce Recipe

Ingredients

2 pounds mushrooms, sliced into 1/2 inch rounds

1/2 teaspoon salt

1/8 teaspoon pepper

1 (9 ounce) can creamed corn

3 quarts wheat flour for topping

2 quarts vegetable oil

1 (15 ounce) can kidney beans, drained

1 (14 ounce) can whole kernel corn, drained

1 (8 ounce) container sour cream

4 tablespoons all-purpose flour

2 teaspoons hot pepper sauce

Directions

Place mushrooms and salt and pepper in mixing bowl. Pour oil into small saucepan. Sprinkle mushrooms with flour and return mushrooms to saucepan. Bring easily to a boil. Reduce heat to low. Season with salt and pepper; simmer 30 minutes or until fish flakes easily with fork; cool enough to handle. Stir in mustard, vegetable oil, kidney beans, corn, sour cream and flour.

Stir in hot pepper sauce. Pour over fish and mushrooms and toss. Cover loosely. Serve on broiles.

Comments

maraahsamana writes:

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When I cooked this, my prep boy said it was as good as the pasta sauce you buy at the store. I asked him why he put it on squash and tomato! It turned out great. I did add more chicken would make it a little richer but that is a personal choice. I will be making this often~YUM!!! Thanks for sharing.

Thusubyu writes:

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excellent