Royal Squash


Serves: 11
Total Calories: 54

Ingredients

2 pounds yellow squash
1 large onion, diced
1 can cream of chicken soup
1 carton (small) sour cream
1 carrot, grated
dash of garlic salt
1 stick margarine
1 package Pepperidge Farm Herb Dressing

Directions:

Boil the squash and onion together in a small amount of water until tender. Drain well and combine with the soup, sour cream, carrot, and garlic salt. Set aside. Melt the margarine and add the dressing; mix well. Spread half of the mixture over the bottom of a casserole. Cover with the squash. Spread on the other half of the dressing. Bake at 350° for about 30 minutes, until bubbly.

Nutritional Facts:

Serves: 11
Total Calories: 54
Calories from Fat: 29

This Royal Squash recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


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