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1. Preheat oven to 375 F.
2. Add cooked squash to large mixing bowl, season with salt.
3. Add Monterey Jack cheese and cream of chicken soup to squash and stir to combine.
4. Prepare herb-dressing mix according to package instructions.
5. Place half of prepared dressing in large buttered baking dish.
6. Spoon squash mixture evenly over dressing.
7. Spoon remaining dressing over squash.
8. Bake, uncovered, for 30 minutes.
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