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Ingredients Jump to Instructions ↓

  1. 2 lb. cooked, drained squash (any kind)

  2. 1 carrot, grated

  3. 1 medium onion, chopped

  4. 8 oz sour cream

  5. 1 can cream of chicken soup

  6. 1 bag Pepperidge Farm herb dressing mix

  7. 1 stick margarine

  8. 350 F about 35 minutes. Makes

  9. 2 large or 3 small casseroles. Can be frozen or cooked immediately.

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