"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

squash casserole Recipe

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This recipe for squash casserole, by , is from The Ledford Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Ledford
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 cups of sliced squash
one medium onion
1 cup shredded carrots
1 cup sour cream
1 can of cream of chicken soup
1 bag of pepperidge farm stuffing

Directions:
Directions:
Cook squash, onion, carrots in boiling salt water for five minutes, drain add sour cream and soup mixtures to the squash. Melt one stick of butter and mix with stuffing. Put 1/2 of stuffing in a buttered 9 x 13 pan the other 1/2 on top of the squash mixture. Bake 350 for 30 minutes

 

 

 

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