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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 375F 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.

Submitted by: Phyllis Chittum
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 Rating: 5 / 5 - Reviews: 5
Aug 20, 11:56 AM
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Nov 19, 11:52 PM
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