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!