Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. squash (yellow); 1 can cream of chicken soup; 1/4 c. chopped onion (green); 1 c. sour cream; 1 c. shredded carrots; 1 (8 oz.) pkg. cornbread stuffing (plain, Pepperidge Farm); 1 stick oleo or butter, melted

7 ingredients

5 steps

Ingredients

2 lb. squash (yellow)
1 can cream of chicken soup
1/4 c. chopped onion (green)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. cornbread stuffing (plain, Pepperidge Farm)
1 stick oleo or butter, melted

Directions

1

Cook squash about 10 minutes with a little sugar and salt. Drain. Combine soup and sour cream. Stir in carrots. Fold in squash.
2

Mix melted oleo and dressing.
3

Put 1/2 of this in bottom of casserole.
4

Spoon veggie mixture on top, then rest of dressing. Mix.
5

Bake at 350° for 25 to 30 minutes.