Granny’s Squash Casserole
2 pounds yellow squash
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
4 tablespoons butter
1 cup grated carrots
1 cup shredded Cheddar cheese
2 tablespoons chopped pimento peppers
salt and pepper to taste
1 (.7 ounce) package dry Italian-style salad dressing mix
Preheat oven to 350 degrees F (175 degrees C).
Bring a pot of salted water to a boil. Add squash and onion; cook until tender but still firm. Drain.
In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.
Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.
Bake at 350 degrees F (175 degrees C) for 45 minutes.
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