Squash Casserole Ii
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
44
Spice
46
Sweetness
47
Sourness
37
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
230 g
Sour Cream (container)1 cup
ButterDirections:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Cook squash and onions in boiling salted water until tender
3
Drain and mash them with 1/2 cup butter or margarine
4
Stir in sour cream, grated carrot and cream of chicken soup
5
Set aside
6
Melt remaining 1/2 cup butter and stir it into the stuffing mix
7
Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan
8
Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash
9
Bake for 30 minutes, until golden brown and bubbly