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Description Edit

This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Hager estate in Canton, Texas in 1982.

Ingredients Edit

Directions Edit

  1. Place squash in slow cooker with butter and cook for 1 hour.
  2. Add soup as it comes from the can and cook until hot.
  3. Add bread and sour cream and cook until bubbly.
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