4 yellow squash, peeled and sliced
2 potatoes, peeled and chopped
1 onion, chopped
1 tsp minced garlic
1 stick margarine
1 can cream of broccoli soup
1 soup can of milk
1 cup cottage cheese
1 cup grated cheese
1 heaping tb corn starch
Boil squash, potatoes and onions with garlic in stock pot until tender . Drain, return to pot and add butter. Mix broccoli soup , milk, cottage cheese and grated cheese. Add to stew.
Remove a cup or so of hot liquid from stew and mix in cornstarch ( make sure there are no lumps), then return to pot. Simmer until thick and cheese is melted.
Top with your choice of seasonings. I used Perfect Pinch Roasted Garlic and Bell Pepper.
Not very pretty, but tastes really good!