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“Long lost recipe, rediscovered!”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked yellow squash, drained
  • 1 cup sour cream
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 carrot, grated
  • 1 small onion, chopped
  • salt & pepper
  • herb seasoned bread crumbs
  • butter

Directions

  1. Mash cooked squash. Add sour cream, chicken soup, grated carrot, chopped onion, salt and pepper. Sprinkle a layer of herb-seasoned bread crumbs on bottom of shallow casserole dish.
  2. Spoon squash mixture over crumbs, cover with additional herb-seasoned bread crumbs. Dot generously with butter. Bake in 350 degree oven for 30-45 minutes.

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