Just Baked

April 27, 2010

Squash Casserole


It seems as though any self respecting housewife in the 50's had at least a couple of casserole recipes stashed away in their recipe box, and my gram is no exception. This casserole was pretty easy to toss together, like all good casseroles are, and, like most casseroles,  isn't the prettiest looking thing once it's on a plate.

If I made this again, I think would use a homemade stuffing instead of one from a box, but besides that I wouldn't change much. I personally prefer casseroles with noodles in them, but this was also nice.



INGREDIENTS
5 or 6 small squash (green or yellow)
1 grated carrot
1 large chopped onion
1 can cream of mushroom soup
1 cup sour cream
1 pkg. herb stuffing (Pepperidge Farm)
1 stick margarine or butter
salt and pepper

Preheat oven to 350 degrees. 

Chop squash.


Cook squash until tender; drain.

Mix squash, carrot, onion, soup, sour cream, salt and pepper.



Melt margarine/butter and mix with stuffing.


Layer the squash mixture and stuffing mix in a casserole dish, ending with stuffing.




Bake 15 - 20 minutes.


Serves 8.

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