Recipes for Fall
Squash Casserole
2 pounds fresh yellow squash, sliced
1 onion, chopped
1 can cream of chicken soup
8 ounces sour cream
1/4 cup melted butter
Salt and pepper to taste
1 cup bread crumbs
Cover squash and onion with water in saucepan and cook at medium heat until tender. In a 2 1/2 quart casserole, combine the cooked squash, chicken soup, sour cream, and melted butter. Salt and pepper to taste. Cover the top with bread crumbs. Bake at 350 degrees until browned and bubbly, about 30 - 45 minutes.
Shelley's SecretGarden
Home Site Map
Fall graphics from the collection at About.com
© 1998 - Present Shelley's SecretGarden