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Ingredients
- 2 1/2 lb. yellow squash
- 1 c. sour cream
- 2 Tbsp. oleo
- 1 medium, finely chopped onion
- 1 tsp. salt
- 1/2 tsp. pepper
Method
- Prepare and boil cubed squash.
- Mash fine.
- Stir in all ingredients.
- Turn mixture into ungreased 1-quart casserole. Cook, uncovered, in a 400° oven for 20 to 30 minutes.
- Makes 6 servings.