Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. squash (yellow); 1 medium onion, chopped; 1/2 tsp. salt; 1 c. cream of chicken soup; 1 small carton sour cream; 1 small can water chestnuts, sliced; 1 c. grated carrots; 1 stick butter or oleo; 1 pkg. Pepperidge Farm herb dressing mix

9 ingredients

8 steps

Ingredients

2 lb. squash (yellow)
1 medium onion, chopped
1/2 tsp. salt
1 c. cream of chicken soup
1 small carton sour cream
1 small can water chestnuts, sliced
1 c. grated carrots
1 stick butter or oleo
1 pkg. Pepperidge Farm herb dressing mix

Directions

1

Cook the squash, chopped onion and salt together until tender and drain.
2

Add the soup, sour cream, water chestnuts and grated carrots.
3

In a separate bowl, put 1 stick of melted butter and mix with the herb dressing mix.
4

Then put 1/2 of the dressing in the bottom of the baking dish.
5

Add the squash mixture.
6

Cover the top of the squash mixture with the remaining herb dressing.
7

Bake 30 minutes at 350°.
8

Can be divided into 2 casseroles, freeze 1 and/or take 1 to a friend.