Yellow
Squash Casserole
By Carol Mills
6 or 8 yellow squash sliced 1/4 inch thick
2 or 3 carrots – coarsely grated
1/2 small onion diced very fine (I sometimes just use onion powder)
salt to taste
Cook above in water just to cover vegetables until fork tender.
Do not cook until mushy. Drain completely and let cool.
Meanwhile mix together:
2 cans cream of chicken soup
1 8oz carton sour cream
Add soup mixture to drained squash and mix lightly.
Melt 1 cup margarine and mix with one 16oz package of Pepperidge Farm
Herb Seasoned Dry Dressing Mix.
Spray an 11x13 baking pan with pam. Reserve about 1 cup dressing
and margarine mixture then press remaining into bottom of pan.
Pour soup mixture with squash over this then sprinkle remaining cup of
dressing mixture over top.
Bake in 350 degree oven about 35-40 minutes until bubbly and lightly
golden.
