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Golden Squash Casserole
Helen Pitlick
25 minutes
4 servings
BeginnerThis creamy squash dish can be made 1 day ahead. Prepare as directed. Substitute: 2 pk (12 ounces each) frozen cooked squash, thawed for the Hubbard squash.
Total Steps
6
Ingredients
6
Tools Needed
2
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 0.25 teaspoon Pepper
- 1 teaspoon Salt
- 1 medium Onion, finely chopped (about ½ cup)
- 0.5 cup Sour cream
- 2 pound Hubbard squash
- 2 tablespoon Margarine or butter(optional)
Instructions
1
Step 1
Prepare and cook squash pieces.
2
Step 2
Heat oven to 325 degrees F (160 degrees C).
3
Step 3
Mash the cooked squash.
4
Step 4
Stir in the remaining ingredients (pepper, salt, onion, sour cream, and margarine or butter) with the mashed squash.
5
Step 5
Pour the mixture into an ungreased 1-quart casserole dish.
6
Step 6
25 to 30 minutes
Bake uncovered for 25 to 30 minutes or until bubbly around the edge.
Tools & Equipment
Oven
1-quart casserole