Squash Casserole

Name: Squash Casserole
Ingredients: 5 c. (approximately) yellow squash; 1 medium onion, chopped and grated; 1/2 tsp. salt and pepper; 1 can (10 3/4 oz.) cream of chicken soup; 1 (8 oz.) container sour cream; 1 small jar (2 oz.) chopped pimientos or grated part of carrot for color; 1 (8 oz.) pkg. (2 c.) herb-seasoned bread crumbs; 1 stick margarine, melted

8 ingredients

7 steps

Ingredients

5 c. (approximately) yellow squash
1 medium onion, chopped and grated
1/2 tsp. salt and pepper
1 can (10 3/4 oz.) cream of chicken soup
1 (8 oz.) container sour cream
1 small jar (2 oz.) chopped pimientos or grated part of carrot for color
1 (8 oz.) pkg. (2 c.) herb-seasoned bread crumbs
1 stick margarine, melted

Directions

1

Cook squash, onion, salt and pepper in water until tender. Drain.
2

In bowl combine soup, sour cream and pimientos or carrots. Fold in squash mixture.
3

Combine bread crumbs and margarine. Sprinkle half of mixture into baking dish.
4

Spoon squash mixture atop.
5

Sprinkle remaining bread crumbs on top.
6

Bake, uncovered, in a 350° oven 30 to 35 minutes.
7

Makes 6 to 8 servings.