“This very good recipe was given to me by Nell Haberstick, a former neighbor, who is now 93 and has moved to a retirement home. We miss her... and her recipes.”

Ingredients Nutrition

  • 1 12 lbs yellow squash, washed and quartered
  • 1 large onion, coarsely chopped
  • 4 carrots, peeled and grated
  • 1 (10 3/4 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1 (2 ounce) jar pimientos, as desired
  • 12 lb sliced cleaned mushroom
  • 14 lb butter or 14 lb margarine, melted
  • 1 package pepperidge farms salad dressing mix
  • salt & freshly ground black pepper
  • 12 cup freshly grated parmesan cheese (optional)


  1. Add squash and onion to about 2 quarts boiling salted water, and cook for 3 minutes, add grated carrots, and cook for an additional 3 minutes.
  2. Drain thoroughly, return to pan over low heat for 2 minutes to dry our, and coarsely mash.
  3. Add soup, pimentos, and mushrooms.
  4. Stir to combine Combine melted butter with dressing mix.
  5. Press 1/3 of dressing mix into bottom of a greased or nonstick sprayed 2-quart casserole.
  6. Add 1/3 of dressing mix to squash, season to taste with salt and pepper, and fold in gently, but thoroughly to combine.
  7. Turn squash mixture into casserole.
  8. If desired, combine optional Parmesan cheese with remaining 1/3 of dressing.
  9. Cover squash with remaining 1/3 of dressing.
  10. Bake in a preheated 350 degree F oven for 35 minutes or until top is golden brown.
  11. This recipe may be prepared ahead of time and refrigerated until ready to bake, in which case, bake for 40-45 minutes.

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