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SQUAD CAR SQUASH




Source of Recipe


Aunt Bee's Mayberry Cookbook


List of Ingredients




1 (8 oz.) pkg. Pepperidge Farm cornbread dressing mix
1/4 c. butter, melted
1 lb. yellow squash, sliced
1 lb. zucchini, sliced
1 lg. onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
Salt & pepper to taste
1 (8 oz.) can sliced water chestnuts, drained
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream

Recipe



Butter a large casserole dish. Combine the dressing mix and butter and press half of the mixture into the prepared dish.
In a saucepan of boiling water, place the squash, zucchini, onion, green pepper and celery. Boil for 5-10 minutes. Drain well. Add the seasonings and water chestnuts and turn the mixture into the casserole dish, over the dressing mix.

Combine the soup and sour cream; spread over the vegetables. Top with the remaining dressing mix. Bake in a 350 degree oven for 25-30 minutes. Serves 6-8.