Sandra's Squash Casserole
Source of Recipe
By Sandra Cobb
Recipe Introduction
This casserole is unbelieveable. It doesn't even taste like squash. Easy to use to fool children into eating their vegetables
List of Ingredients
4 squash
1 large carrot or 2 small
1 large onion
1 stick butter
1 can cream of chicken soup (try mushroom or celery)
8oz sour cream
1 package Pepperidge Farms Stuffing
American Cheese Slices
Recipe
Wash squash, cut into chunks. Peel carrot and slice. Slice onion. Combine the three in enough salt water to barely cover. Boil until vegetables are tender. Drain. Reserve 1/2-3/4 cup of water (to keep casserole moist). Mash vegetables and butter with potato masher. Add soup, reserved water, sour cream and stuffing, reserving enough stuffing to cover dish later. Pour vegetable-stuffing mixture into casserole dish. Top with sliced cheese, layering if necessary. Cover cheese with reserved stuffing. Bake at 350 degrees for 30 minutes. Watch carefully so as not to burn. Cheese will melt down into vegetables and stuffing will brown. At this point cover with foil to prevent browning, since all your doing is heating everything up thoroughly.
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