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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Squash Casserole Recipe

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This recipe for Squash Casserole is from Thyme and Seasons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs yellow squash, cooked and drained
1 can cream of chicken soup
1 can sliced water chestnuts
1 (8 oz) carton sour cream
1 Pkg. Pepperidge Farm Herb Cornbread Dressing
1/4 lb. butter (melted)
1 Med. Onion - chopped
Directions:
Directions:
Mix all ingredients together EXCEPT BUTTER!!!

Pour melted butter over the cornbread dressing. Mix well. Line bottom of casserole with 1/2 of the dressing crumbs. Pour squash mixture into casserole dish, then put remaining dressing crumbs on top of squash.

Bake in 350º oven for 30 minutes.

 

 

 

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