Squash Casserole

  • 2 pounds squash, sliced
  • 1 carrot, grated
  • 1 10 3/4-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.

— Ethel Baynes Warren

Additional recipes from Recipes & Remembrances that appeared originally with this one:
Arugula-Raspberry Salmon

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