Ingredients
6 c. squash
1 c. shredded carrots
1 can cream of chicken soup
Stove Top dressing
1/2 c. onion
1 c. sour cream
1/2 c. butter
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Medium-aged yellow miso — most versatile, soups, glazes, dressings
Yellow mustard seeds — homemade mustard, pickling, spice blends
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cook squash, onion and carrots in salt water for 5 minutes. Heat sour cream, chicken soup and butter. Make Stove Top dressing. Fill bottom of casserole with dressing (save 1/2 of dressing for top of casserole). Drain squash; mix with soup mixture and put over layer of filling in casserole. Garnish top with rest of dressing. Bake for 30 minutes at 350°.