Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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2 pounds squash, sliced 1 carrot, grated 1 (10-ounce can) cream of chicken soup 8 ounces sour cream Salt Pepper Herb-seasoned dressing mix Boil and drain squash. Combine squash, carrot,

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2 pounds squash, sliced 1 carrot, grated 1 (10-ounce can) cream of chicken soup 8 ounces sour cream Salt Pepper Herb-seasoned dressing mix Boil and drain squash. Combine squash, carrot,

Community Cookbook Series

Squash Casserole

This tasty casserole recipe comes from the Warren family cookbook, Recipes & Remembrances.

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2 pounds squash, sliced
1 carrot, grated
1 (10-ounce can) cream of chicken soup
8 ounces sour cream
Salt
Pepper
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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This story was published on May 27, 2011

Community Cookbook Series

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.