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Katie's Squash Casserole Recipe

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This recipe for Katie's Squash Casserole, by , is from Our Family Cookbook Project 2006, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim/Shirley Eikeland- Tallahassee, FL
Added: Sunday, April 9, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs yellow squash
1 cup grated carrots
2 tablespoon chopped onions
cup finely chopped celery
1 cup sour cream
1 can cream of chicken soup
1 8 ounce Pepperidge Farm dressing mix
OR 2 and cup crushed saltine crackers
(I put in a zip lock bag to crush and it saves
me clean up!)
1 stick margarine
A few sliced almonds

Directions:
Directions:
Lightly cook squash (tender); drain well. Mix soup, onions, celery and sour cream then add cooked squash. Melt margarine. Crush saltine crackers if you are going to substitute for the Pepperidge Farm Dressing mix. Pour of margarine in an 8 inch baking dish. Cover the bottom of the baking dish with Pepperidge Farm dressing mix (or crushed saltines). Pour mixture (cooked squash, soup, onions, celery and sour creme) in dish on top of dressing mix. Add remaining of Pepperidge Farm Dressing mix or crushed saltines to top. Sprinkle almonds on top and also the rest of the margarine.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Bake 300 degrees Fahrenheit for 20 minutes.
Personal Notes:
Personal Notes:
Katie Eikeland, Jim and Marion's mother, prepared this favorite for family gatherings.

 

 

 

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