Squash Casserole Recipe

Name: Squash Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 stick margarine, melted; 8 oz. Pepperidge Farm dressing mix; 2 lb. sliced yellow squash; 1 lg. onion, chopped; 1 can cream of mushroom soup; 1 can (8 oz.) sliced; chopped water chestnuts, drained; 8 oz. sour cream; 1 sm. jar pimentos; Salt and pepper to taste, to taste

Servings: persons

1 stick margarine, melted
8 oz. Pepperidge Farm dressing mix
2 lb. sliced yellow squash
1 lg. onion, chopped
1 can cream of mushroom soup
1 can (8 oz.) sliced
chopped water chestnuts, drained
8 oz. sour cream
1 sm. jar pimentos
Salt and pepper to taste, to taste

1
Combine margarine and dressing mix together and press half of mixture into bottom of a 9x13 pan.
2
Cook squash and onions in boiling salted water for 12 minutes.
3
Drain well.
4
Add remaining ingredients to squash/onion mixture.
5
Place into 9x13 pan.
6
Top with remaining dressing mixture.
7
Bake at 350F.
8
until bubbly hot, approxmately 30 to 40 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick margarine, melted, 8 oz. Pepperidge Farm dressing mix, 2 lb. sliced yellow squash, 1 lg. onion, chopped, and more.

Yes, Squash Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Squash Casserole

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