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"The belly rules the mind."--Spanish Proverb

Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from Back to our Roots, 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!

Contributor:  
Contributor:  
Carol Bartus

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. summer or zucchini squash (or 1/2 and 1/2)
1 pkg. (8 oz.) Pepperidge Farm Stuffing Mix
Any 1 can of cream of chicken, mushroom etc.
1 cup sour cream
1 cup grated carrots
1 small onion, chopped
3/4 cup margarine or butter, melted

Directions:
Directions:
Slice squash. Boil squash and onion till al dente. Drain. Combine soup, sour cream, & carrots. Combine with squash. Melt margarine and mix with stuffing. Put a layer of stuffing mixture on bottom of pan reserving half for top. Pour squash mixture on top of stuffing and then add remaining stuffing. Bake at 350 degrees for 35 minutes or until done.

 

 

 

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