|EVERY FEW MINUTES|
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|COUNTRY SQUASH CASSEROLE|
2 lbs. squash (or 2 pints frozen) Crookneck best for this
2 sticks butter
1 carrot, grated
1 onion, chopped
1 can cream of Chicken soup
1 (16 oz.) sour cream
1 pkg. Pepperidge Farm Herb dressing mix
Cook squash and onions. Drain and mash. Season with 1 stick of butter and salt and pepper to taste.
Mix in all except the dressing mix. Melt other stick of butter over the dressing mix. Put 1/2 of this in bottom of casserole.
Next, place the squash/onion mixture. Put rest of dressing mix over the top.
Bake in 375°F oven for 25 to 30 minutes. This may be divided before cooking and part may be frozen.
This is an absolutely delicious recipe that I received in 1976.
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