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5 from 1 vote

Squash Casserole

Course: Casserole, Side Dish
Servings: 12
Author: Holly Willis

Ingredients

  • 2 pounds yellow squash sliced, cooked & drained
  • 1 large onion diced
  • Pepperidge Farm Herb Dressing
  • 1/2 cup butter melted
  • 1 can cream of chicken soup
  • 1 can water chestnuts sliced thin

Instructions

  • Melt butter and stir into dressing. Divide and place half onto bottom of 9x12 baking dish.
  • Combine squash, onions, soup, and chestnuts and pour over dressing.
  • Cover squash with remaining dressing and bake at 350 degrees for 30-40 minutes.

Notes

The squash was crisp tender and that made this dish so good. Try not pre-cooking the squash.
Recipe By: Holly Willis
Serving Size: 12