Squash casserole
Squash casserole
Ingredients/Components
- pkg - 1 oz
- sour cream - 1 c
- shredded carrots - 1 c
- chopped onion - 1/4 c
- melted butter or margarine - 1/2 c
- yellow or zucchini squash - 2 lb
- can cream of chicken or cream of celery soup undiluted - 1 item
How to make squash casserole:
Cook squash and onion in boiling, salted water for 5 minutes. Let drain, then cut into 3/4-inch slices. Combine soup and sour cream; mix in shredded carrots. Add squash and onion to soup and cream mixture (do not mash). Use about 3/4 pack of dressing. Add melted margarine to stuffing and mix. In casserole, put layer of stuffing, then spoon squash mixture on top. Add another layer of stuffing mix on top. Bake at 350° for 25 to 30 minutes. Serves 6.Variation: May substitute cream of mushroom soup and 4 to 6 slices white bread, cubed. Add lemon and pepper seasoning salt.
Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
pkg, grated zucchini, can cream of mushroom soup, thinly sliced zucchini, zucchini, cooked squash, zucchini halves, or 5 medium sized yellow squash, squash, slightly cooked
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