photograph by Matt Hulsman

2 pounds squash, sliced
1 carrot, grated
1 (10-ounce can) cream of chicken soup
8 ounces sour cream
Herb-seasoned dressing mix

Boil and drain squash. Combine squash, carrot, soup, and sour cream. Add salt and pepper to taste. Pour into greased casserole dish. Cover with herb-seasoned dressing mix. Bake at 350° until bubbly.

Note: Recipes & Remembrances is no longer in print.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.