Squash Casserole I

1. 1

   Slice the squash, put in pan with chopped onion, and cover with water.

2. 2

   Cook at medium heat until tender.

3. 3

   Put squash with liquid in a 2 1/2 quart casserole.

4. 4

   Stir in chicken soup, sour cream, and melted butter.

5. 5

   The liquid from the cooked squash should be enough so that mixture is slightly soupy.

6. 6

   Add bread crumbs (or use seasoned dry stuffing mix) on top.

7. 7

   The bread will absorb some of the liquid.

8. 8

   Bake at 350 degrees F (175 degrees C) until lightly browned and bubbly, approximately 30 to 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.