Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. yellow squash, sliced; 1 small onion, chopped; 1/2 c. (1 stick) butter or oleo; 1 (8 oz.) pkg. Pepperidge Farm herbed bread crumb dressing; 1 c. sour cream; 1 (10 3/4 oz.) can cream of chicken soup; 1 c. grated carrots

7 ingredients

3 steps

Ingredients

2 lb. yellow squash, sliced
1 small onion, chopped
1/2 c. (1 stick) butter or oleo
1 (8 oz.) pkg. Pepperidge Farm herbed bread crumb dressing
1 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 c. grated carrots

Directions

1

Preheat oven
2

to 350°.
3

In saucepan, cover the squash and onions with water and bring to a boil. Drain well and set aside. In bowl, mix butter and dressing. Place half of the dressing mixture on bottom of a deep 8 x 8-inch or large casserole dish. In bowl, mix squash/onions with sour cream, soup and carrots. Pour into the casserole dish over the dressing and top with remaining dressing mixture. Bake at 350° for 30 to 35 minutes or until browned. Serves 8.