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Post by ellise on Oct 19, 2005 23:15:30 GMT 10
4 cups cooked squash 2 medium carrots, grated 1 medium onion, chopped 1 can cream of mushroom or chicken soup 1 cup sour cream cornbread dressing Mash squash and mix with carrots, onions, soup, and sour cream. Spread layer of cornbread dressing in 13 x 9 inch casserole. Alternate layers with squash mixture, ending up with a thick layer of dressing on top. Bake at 350°F. for 30 minutes.
You can use any kind of squash, including zucchini, for this dish. If you are watching calories or pennies, you can replace the sour cream with any white sauce.
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