Yellow Squash Casserole
|Yellow squash||2 Pound|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||1 Cup (16 tbs)|
|Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Herb dressing||8 Ounce (1 Package, Pepperidge Farms)|
Boil squash until tender; drain and mash.
Chop onion; saut6 in a half stick margarine until tender.
Add soup, chopped pimiento, sour cream, salt, and pepper.
Melt the remaining margarine and add to dressing crumbs.
Put half of dressing in bottom of baking dish.
Mix all ingredients together.
Pour on dressing.
Spread remaining half of the dressing on top.
Bake at 350 degrees for approximately 1 hour.