Vegetables
Sour Cream Squash Casserole Serves 10 to 12 1½ to 2 pounds yellow squash, sliced 1 onion, sliced 8 ounces sour cream 1 can cream of chicken soup 2 eggs, beaten 1 cup scalded milk (can be done in microwave) 1½ to 2 cups sharp Cheddar cheese, shredded 1 package Pepperidge Farm Herb Dressing, divided in ½ 1 stick margarine or butter, melted
Preheat oven to 350 degrees. Cook the squash and onion together and drain well. Mix together the sour cream, soup, eggs, milk, and cheese and add to the cooked squash. Mix the dressing and butter together. Add ½ of this to the squash mixture, reserving ½ for topping. Put into a lightly greased 9” x 12” casserole dish; top with other ½ of dressing and bake for 1 hour or until bubbling. Jan Loeffler
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