| Ingredients: |
3 pounds yellow squash
2 carrots, grated
1 large onion, chopped fine
1 can cream of chicken or cream of mushroom soup |
1/2 pkg. Pepperidge Farm seasoned bread crumbs
1 (6 oz.) carton sour cream with chives
1 cube (1/2 c.) margarine |
| Cooking
Instructions: |
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Boil squash. Drain and mash. Mix all ingredients except bread crumbs and margarine. Melt 1/4 cup margarine in 3-quart casserole before adding ingredients. Mix 1/4 cup margarine with bread crumbs. Sprinkle over top. Bake at 325 degrees for 1 hour. |
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