READER'S ROCK LIFESTYLE MAGAZINE VOL 2 ISSUE 4 NOVEMBER 2014 VOL 2 ISSUE 3 OCTOBER 2014 | Page 34

Rachel Paxton

Squash Casserole
3 pounds acorn squash, baked and mashed
2 carrots, grated
1 large onion, chopped fine
1 can cream of chicken or cream of
mushroom soup
1/2 pkg. Pepperidge Farm seasoned bread
crumbs
1 (6 oz.) carton sour cream with chives
1/2 cup butter or margarine
Mix all ingredients except bread crumbs
and margarine. Melt 1/4 cup margarine in
3-quart casserole before adding
ingredients. Mix 1/4 cup melted margarine
with bread crumbs. Sprinkle over top. Bake
at 325 degrees for 1 hour.
Rice Stuffed Squash
2 medium acorn squash, baked
1 tablespoon butter
1/4 cup chopped onion
2 cups cooked rice
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1/4 teaspoon celery salt
Saute onion in butter; add rice,
mayonnaise, mustard, and celery salt; heat
to serving temperature. Heap mixture into
baked squash and serve.
Rachel Paxton is a freelance writer and
who is the author of What's for Dinner?, an
e-cookbook containing more than 250
quick easy dinner ideas. For more recipes,
gardening, organizing tips, home
decorating, holiday hints, and more, visit
Creative Homemaking at
http://www.creativehomemaking.com.