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Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from Patricia Caswall Delph Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty's old roommate- Betty Robinson

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. squash, sliced
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
cup stick of butter, melted

Directions:
Directions:
Preheat oven 350F.
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 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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