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Squash Casserole Recipe

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This recipe for Squash Casserole is from The Hagood 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 cups cooked yellow squash, drained
1 cup sour cream
1 can (10.5 oz.) cream of chicken soup
1 carrot, peeled and finely grated
Salt and black pepper to taste
1 package (12 oz.) Pepperidge Farm Herb Seasoned Classic Stuffing
¼ cup melted margarine
Directions:
Directions:
Mash the squash and drain again.
Mix the squash, sour cream, soup, carrot, salt and pepper in a bowl.
Sprinkle a layer of crumbs over the bottom of a lightly greased (with margarine) shallow rectangular or square casserole dish.
Spoon the squash mixture over the crumbs and spread evenly.
Add a layer of crumbs over the mixture. Drizzle melted margarine over the topping.
Cover the casserole with foil and bake in a preheated 350º oven for 20 - 25 minutes. Remove the foil and continue cooking for an additional 10 - 15 minutes until it browns.

 

 

 

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