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2 cups cooked squash, drained 1 can cream of chicken soup 1 (8-ounce) carton sour cream 1 small diced onion 1/2 stick butter or margarine Pepperidge Farm Herbal Stuffing Butter for topping Mix squash and next 3 ingredients. Melt butter in casserole dish. Sprinkle with a layer of stuffing crumbs followed by a layer of the squash mixture. Alternate squash mixture and crumbs, ending with crumbs. Dot top with butter. Bake at 350 degrees for 20 minutes. Yield: 8 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |