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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mildred Greene (a.k.a. Nan, Grandma Greene, Aunt Mil)
Added: Monday, April 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lb. yellow crookneck squash
1 can cream of chicken soup
1 cup sour cream
1 large carrot, grated
1 small sweet onion, chopped

Topping:
1 1/2 cups Pepperidge Farm stuffing mix
1/2 cup butter/margarine

Directions:
Directions:
Wash & slice squash, slice & cook til tender. Drain & mix with soup, sour cream, carrot, & onion. Place in 8x8 glass casserole. Melt butter & mix with stuffing mix. Spread over the squash mixture & bake @ 350 for 20-30 minutes. Double the recipe for a crowd using 13x9 glass casserole. Cook a little longer for a double recipe.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Select firm, fresh squash.

 

 

 

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