Squash Casserole
2 lbs yellow squash Pepperidge Farm dressing (small bag)
1 large onion, chopped 1/2 cup shredded cheddar cheese
1/2 pint sour cream 1/2 stick melted butter or marg.
1 can cr. of celery or cream of mushroom soup, undiluted
Slice squash and cook [in water and probably a pinch of salt] with chopped onion until tender; drain well. Combine squash, onion, soup and sour cream; pour into a 9" pie pan or an 8" x 8" baking dish. Put dressing on top to cover. Pour melted butter over dressing. Top with grated cheese. Bake till bubbly at 350 degrees. May be frozen before baking.