"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
3 pounds yellow squash 1 large onion, chopped fine 1/2 package seasoned bread crumbs 1/2 cup margarine or butter 2 carrots, grated 1 can cream of chicken or cream of mushroom soup 1 (6 ounce) carton sour cream with chives
Boil squash. Drain and mash. Mix all ingredients except bread crumbs and margarine. Melt 1/4 cup margarine in 3 quart casserole before adding ingredients. Mix 1/4 cup margarine with bread crumbs. Sprinkle over top. Bake at 325º for 1 hour.
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