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Squash Casserole

Source of Recipe

JoAnn Christensen


List of Ingredients

2 lbs. Hubbard squash 3 - 4 cups in chuncks
3 small zucchini sliced not peeled
2 large carrots sliced
1/2 c. onion chopped
1 can cream of mushroom soup
1 c. sour cream
1 stick plus 1 Tbsp. butter
1- 8 oz. package herb dressing


Recipe

Boil carrots for 5 min. Add Hubbard squash boil 3 min.
Add zuccini and boil 2 min. Drain.

Mix in bowl:
1 can cream of mushroom soup and 1 cup sour cream.
Add squash.

Melt butter in frying pan. Add 8 oz. package of dressing.
Stir half of dressing into squash mixture.

Put mixture in 9 x 12 casserole dish. Top with other half of dressing.

Bake at 375 deg. for 30 min.