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.
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