Summertime Squash

Patsy G. Holdman, BHS

  • 2 lb white or yellow squash, cooked and mashed
  • 1 stick butter or oleo
  • 1 1/2 cup Pepperidge Farm® herb stuffing
  • 1 carrot, grated
  • 1 large onion, chopped
  • 3 Tbsp bell pepper, chopped
  • 1 can cream of chicken soup
  • 1/2 pint sour cream
  • Black pepper
  • 8 oz Cheddar cheese, grated

Cook squash in salted water until tender. Drain and beat with spoon until lightly mashed. Melt butter and pour over dressing mix; combine well. In a large bowl, mix squash, carrot, onion, bell pepper, soup, sour cream and season with pepper. Add 1 cup of the buttered dressing mix and 1/2 of cheese. Pour into a 2 quart greased shallow baking dish. Cover with remaining cheese and top with the remaining dressing mix.

Bake in a preheated 350° oven for 30 minutes.

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