Granny's Squash Casserole recipe

All Recipes Side Dish Vegetables Squash Summer Squash

Ingredients

2 pounds yellow squash, chopped
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
4 tablespoons butter
1 cup grated carrots
1 cup shredded Cheddar cheese
2 tablespoons chopped pimento peppers
salt and pepper to taste
1 (.7 ounce) package dry Italian-style salad dressing mix

Nutrition Info

194 calories
carbohydrate: 10.2 g
cholesterol: 36.5 mg
fat: 15.1 g
fiber: 2.3 g
protein: 5.4 g
saturatedFat: 8.8 g
servingSize: -
sodium: 643 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Bring a pot of salted water to a boil. Add squash and onion, cook until tender but still firm. Drain.

  3. In a large bowl, mix the squash, onion, cream of chicken soup, sour cream, butter, grated carrots, Cheddar cheese, pimento peppers, salt and pepper.

  4. Pour mixture into a medium baking dish and sprinkle the top with the Italian-style salad dressing mix.

  5. Bake at 350 degrees F (175 degrees C) for 45 minutes.

Recipe Yield

10 servings

Recipe Note

This one has been passed down for generations! Tender squash is baked with a variety of sumptuous flavors to create a veritable cornucopia of delight.

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