"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Wagner


2 lb. squash, cooked, drained, mashed
1 small jar pimento
1 can cream of chicken soup
2 carrots, grated
1 medium onion, chopped
1/2 pint (8 oz.) sour cream
1 stick margarine
1 package Pepperidge Farm dressing mix

Preheat oven to 350. Bake in 9"x13" pan.

Add squash with next 5 ingredients (pimento, soup, carrots, onion and sour cream); mix well.
Melt margarine and pour over dressing, stirring to coat.
Layer a 9"x13" pan with dressing mix; save 1/2 for the topping; spread squash mixture onto of dressing; top with remaining dressing.
Bake in 350 oven for 30-40 minutes.

Note: I make half of recipe and bake in an 8"x8" pan.




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