Serves: 11
Total Calories: 54
Boil the squash and onion together in a small amount of water until tender. Drain well and combine with the soup, sour cream, carrot, and garlic salt. Set aside. Melt the margarine and add the dressing; mix well. Spread half of the mixture over the bottom of a casserole. Cover with the squash. Spread on the other half of the dressing. Bake at 350° for about 30 minutes, until bubbly.
This Royal Squash recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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