Squash casserole has been a staple on our Thanksgiving table for years—and it’s all thanks to my older sister, Blanche, who made sure it showed up not just at the holiday table, but at Sunday lunches at Mom and Dad’s too. This creamy, but crunchy-topped dish has been handed down for years and has even found its way into church cookbooks, proving plenty of people agree it’s a must-have.

Every year, it sits proudly alongside the turkey and stuffing, quietly stealing a little spotlight for itself. There’s just something about it that says “holiday,” and no Thanksgiving really feels complete without Blanche’s squash casserole.

This season, as you gather around your own table, remember the traditions that have been handed down to you—and don’t be afraid to create your own. Who knows, you may find your own recipes in a cookbook years down the road!

Blanche’s Squash Casserole

Ingredients

2 cups cooked sliced squash
1 chopped onion
1 can Cream of Chicken Soup
1 8oz carton of sour cream
1 stick butter
1pkg Pepperidge Farm Herb Dressing

Mix squash, onion, soup and sour cream together. Melt the butter and Pepperidge Farm mix together. Line the bottom of the pan with part of the dressing mix. Pour in squash mixture and sprinkle the rest of the dressing mix on top. Bake for 30 minutes at 350. Enjoy!