- 2 pounds squash, sliced
- 1 carrot, grated
- 1 10 3/4-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.
— Ethel Baynes Warren
Additional recipes from Recipes & Remembrances that appeared originally with this one: