"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mom's Squash Casserole Recipe

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This recipe for Mom's Squash Casserole, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandy Moore - Clinical Investigations Administration
Added: Thursday, October 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs squash
1 8 oz. sour cream
1 medium onion
1 8 oz. herb dressing
1 can cream of mushroom soup
lb. butter

Directions:
Directions:
Simmer squash with chopped onion until tender, then drain. Mix mushroom soup and sour cream, then stir into squash. Melt butter and mix with dressing. Reserve a small amount of dressing mixture. Alternate layers dressing mixture and squash until 9 X 13 inch pan is full. Salt to taste. Top with remaining dressing mixture. Bake for 15-25 minutes at 350 degrees.

 

 

 

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