Squash Casserole - cooking recipe
Ingredients
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2 lb. fresh or frozen squash or 2 cans cooked squash
1 grated medium onion
1 c. sour cream (8 oz.)
1 can cream of chicken soup
1 grated medium carrot (optional)
1 stick margarine or butter
1 small pkg. Pepperidge Farm herb dressing mix
10 potatoes (Idaho or boiling variety)
2 onions (Vidalia or yellow)
approximately 1/4 c. oil (corn or canola)
approximately 1/2 c. white vinegar
Preparation
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Prepare potatoes by boiling (until fork slides out easily). Let cool, peel and slice.
Prepare onions by thinly slicing them and then salting them with approximately 3 tablespoons of salt. Let onions sit for at least 20 minutes, until they are limp. Rinse with water (two times) and drain.
Mix all ingredients. Pepper to taste (and can pepper the top for a finished look). Enjoy!
Yields 5 to 10 servings.
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