"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Wade
Added: Thursday, April 7, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Cups Cooked Squash
1 Can Cream of Chicken Soup
1, 8 oz. Carton Sour Cream
1 Stick Margarine
Pepperidge Farms Herbed Crumbs

Directions:
Directions:
Mix cooked squash, cream of chicken soup and the 8 oz. sour cream together. Melt the stick of margarine in a 2 quart baking dish. Sprinkle with Pepperidge Farm Herbed Crumbs. Alternate layers of squash mixture and crumbs, ending with crumbs. Dot with butter. Bake 20 minutes at 350.

Number Of Servings:
Number Of Servings:
Approx. 6
Personal Notes:
Personal Notes:
Recipe was served at our wedding luncheon given by friends in Red Springs, NC. Husband, not one to normally eat squash, thought it was the best cheese casserole he had ever eaten! Do you think we told him what was really in that casserole! It is one of his favorites today.

 

 

 

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