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Squash Casserole Recipe

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

Contributor:  
Contributor:  
Jean White
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. zuchinni or summer squash thinly sliced (approximately 6 cups)
1/2 medium onion chopped
1 carrot grated
1 C sour cream
1 can (10 1/2 oz. cream of chicken soup
1 pkg. (8oz.) seasoned stuffing crumbs
1/2 C melted margarine

Directions:
Directions:
Boil together zuchinni, carrot and onion for 10 minutes. Drain. Toss crumbs with melted margarine and divide into 2 parts. Mix 1/2 of crumbs with other ingredients. Place in greased casserole and top with remaining crumbs. Bake at 350 for 30 minutes.

Personal Notes:
Personal Notes:
This was another recipe submitted by Grandma Browns friend, Arlene Easterbrook, to the Grind Soup Cookbook. It is a cookbook published by Sarah Whites family.

 

 

 

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