Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. fresh or frozen squash or 2 cans cooked squash; 1 grated medium onion; 1 c. sour cream (8 oz.); 1 can cream of chicken soup; 1 grated medium carrot (optional); 1 stick margarine or butter; 1 small pkg. Pepperidge Farm herb dressing mix; 10 potatoes (Idaho or boiling variety); 2 onions (Vidalia or yellow); approximately 1/4 c. oil (corn or canola); approximately 1/2 c. white vinegar

11 ingredients

4 steps

Ingredients

2 lb. fresh or frozen squash or 2 cans cooked squash
1 grated medium onion
1 c. sour cream (8 oz.)
1 can cream of chicken soup
1 grated medium carrot (optional)
1 stick margarine or butter
1 small pkg. Pepperidge Farm herb dressing mix
10 potatoes (Idaho or boiling variety)
2 onions (Vidalia or yellow)
approximately 1/4 c. oil (corn or canola)
approximately 1/2 c. white vinegar

Directions

1

Prepare potatoes by boiling (until fork slides out easily). Let cool, peel and slice.
2

Prepare onions by thinly slicing them and then salting them with approximately 3 tablespoons of salt. Let onions sit for at least 20 minutes, until they are limp. Rinse with water (two times) and drain.
3

Mix all ingredients. Pepper to taste (and can pepper the top for a finished look). Enjoy!
4

Yields 5 to 10 servings.