Betty got this recipe over 20 years ago from Elaine Duncan, a niece, who lived in Nashville, Tennessee.

Here, Betty models her 2003 squash casserole for Thanksgiving Dinner.

2 cups squash (cooked and mashed with 1 small onion)

1 8 oz. container sour cream

1 can cream of chicken soup

1 small package of Pepperidge Farm Herb stuffing

1 stick butter or margarine

Mix squash, sour cream, and soup together in the bowl and stuffing and melted margarine in another.  Take half of stuffing mix and place in the bottom of the dish. Spread squash mixture over it.  Spoon remaining stuffing over squash.

Bake at 325º F. for 25 minutes.  Cover with foil for the first 15 minutes.

Side Dishes, 2004