Oh my, hold on Martha!
I’ll admit I was very skeptical about this recipe when my friend Sue passed it on to me. She told me how delicious it was and honestly I just wasn’t sure whether I should believe her.
I WAS WRONG TO BE SKEPTICAL!
This squash casserole will FOR SURE become a side dish we’re going to serve very regularly in our home. A bit sweet, but really savoury too – it’s the best casserole recipe I’ve eaten in ages. We all loved it, even the tiny one.
Thank you, Sue!
Keep in mind when you read this post that casseroles don’t photograph well at the best of times, so you’ll just have to trust me when I say how good this is.
- 1 cooked squash
- 1 c grated carrot
- 1/4 finely chopped onion
- 1/4 c milk
- 1/2 c butter
- 1 box stove top dressing, unprepared
- 1 can cream soup (your favourite kind - I used mushroom)
- Mix all together.
- Put in shallow casserole dish and bake at 350F for 40 to 50
1 cooked squash
1 c grated carrot
1/4 finely chopped onion
1/4 c milk
1/2 c butter
1 box stove top dressing, unprepared
1 can cream soup (your favourite kind – I used cream of mushroom)
Mix all together.
Put in shallow casserole dish and bake at 350 for 40 to 50 minutes.