Wednesday, February 26, 2014

Squash Casserole

  • 2 lbs. diced yellow squash
  • 1 large chopped onion
  • 10 ozs. cream of chicken soup
  •  8 oz. sour cream
  • salt
  • pepper
  • Herb stuffing mix
Cook squash and onions in a small amount of water. Drain and add to a 2 qt. buttered casserole dish with soup and sour cream and ½ cup of herb dressing. Salt and pepper to taste.
Cook at 375 for 20 minutes until bubbling. Sprinkle herb mix over squash. Return to oven for 5 min. to brown topping

Robin Roberts