Squash casserole
Squash casserole
Ingredients/Components
- to 9 yellow crookneck squash, sliced - 8 item
- sour cream - 1 c
- can cream of chicken soup undiluted - 1 item
- carrots, grated - 2 item
- onions, finely minced or grated - 2 item
- sticks margarine - 2 item
- Pepperidge Farm cornbread dressing mix
How to make squash casserole:
In saucepan, barely cover squash with water and cook until tender but not mushy. Drain thoroughly in colander. Set aside.In a large bowl, mix sour cream, soup, grated carrots and onions. Fold in squash. Let this mixture set while you do the next step. Melt margarine in a saucepan. Add dressing mix. Stir to coat.
In a large buttered casserole dish, place 1/2 of the squash mixture and top with half of the dressing mixture. Repeat once. Bake at 350° for 30 to 40 minutes.
Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
squash, cooked squash, yellow squash, summer squash, or 5 medium yellow squash, sliced, about 8 medium yellow squash, cooked squash, drain well then mash before measuring
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