Yellow and Zucchini Squash Salad

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#28915

serves/makes:

ready in:
30-60 minutes

ingredients

6 medium yellow squash, sliced into .25 inch coins
4 medium zucchini squash, sliced into .25 inch coins
2 raw carrots, grated
1 can cream of chicken soup
1 cup sour cream
garlic salt to taste
white pepper to taste
1 small package Pepperidge Farm herb dressing
2 tablespoons butter, melted

directions

Wash squash thoroughly and slice into 1/4-inch slices. Parboil for 10 minutes and drain. Add melted butter and mix well.

Mix soup and sour cream. Add to dressing. Put 1/3 of the dressing in a 13- x 9-inch baking dish. Add the squash mixture for next layer.

Grate one raw carrot for the next layer. Add another layer of 1/3 dressing, the remaining squash and 1 carrot, grated. Sprinkle the remaining dressing on top.

Bake in a 325 degrees F oven for 30 minutes.