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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 --- from Sheryl Walker Recipe

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This recipe for SQUASH CASSEROLE --- from Sheryl Walker is from Our Family Cookbook, 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
¼ cup chopped onion (Sheryl uses one)
1 can cream of chicken soup
1 cup sour cream (8 oz. container)
1 cup shredded carrots
½ cup butter
8 oz. pkg Pepperidge Farm seasoned stuffing mix (I use herb flavor)
(I’ve never seen an 8 oz. bag of Pepperidge Farm; so I always buy the 16 oz. use ½ and save the other for later)
Directions:
Directions:
Cook the squash until tender; sauté in a tablespoon of butter. Place squash in a large mixing bowl and set aside. Saute onions in rest of the butter. After the onions crystallize; mix the Pepperidge Farm in with the onions. When this is all mixed together add half of it in the bowl with the squash. Add the other ingredients. Mix it all together and place in a casserole dish. Sprinkle the rest of the onion and Pepperidge Farm mixture on top of the casserole. Bake in a 350⁰ oven for 30 minutes.
Number Of Servings:
Number Of Servings:
8-10 servings
Personal Notes:
Personal Notes:
One of Al's favorite side dishes.. YUMMY!!!!!

 

 

 

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