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Squash Casserole Recipe

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

Original Source Unknown
Added: Saturday, June 21, 2008


2 or 3 lbs. Squash, Fresh or Frozen (cooked, drained, mashed and seasoned with salt and pepper).
1 8oz. Carton Sour Cream
1 Stick Margarine
1 Can Cream of Chicken Soup
1 Large Carrot, Finely Grated
1 Large Onion, Finely Grated
1 Package Pepperidge Farm Herb-Seasoned Crumbs
May Use Low Fat Sour Cream and Healthy Request Cream of Chicken Soup.

Mix ingredients with 1/4 pkg. of the crumbs while squash is still warm.
Pour into greased casserole dish.
Spread remaining crumbs on top.
Bake at 350, uncovered, for 35-40 minutes.




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