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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole is from Patricia Caswall Delph Family Cookbook Project, 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. squash, sliced
¼ cup diced onions.
One can of cream of chicken soup
One cup of sour cream
1 cup of grated carrots
1-8oz. package of Pepperidge Farm herb dressing
¾ cup stick of butter, melted
Directions:
Directions:
Preheat oven 350ºF.
MICROWAVE sliced squash and onions for 8 minutes on high.
Drain squash and onions.
In separate bowl, mix- soup, sour cream & carrots.
Add squash to bowl and blend well.
Line casserole dish with ½ stuffing. Spoon squash mixture over stuffing. Top squash mixture with rest of stuffing.
Bake for 20 minutes
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This was always a casserole I made in my 20's when I had to take a dish for a family get together meal. Easy to make!

 

 

 

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