Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. canned yellow squash, drained (may substitute fresh cooked); 1 (2 oz.) jar chopped pimientos; 2 to 4 Tbsp. grated onion; 2 c. grated carrots; 1 can Campbell's cream of chicken soup; 8 oz. sour cream; 8 oz. pkg. Pepperidge Farm herb-seasoned stuffing mix (do not substitute); 1 stick margarine, melted

8 ingredients

7 steps

Ingredients

2 lb. canned yellow squash, drained (may substitute fresh cooked)
1 (2 oz.) jar chopped pimientos
2 to 4 Tbsp. grated onion
2 c. grated carrots
1 can Campbell's cream of chicken soup
8 oz. sour cream
8 oz. pkg. Pepperidge Farm herb-seasoned stuffing mix (do not substitute)
1 stick margarine, melted

Directions

1

Combine all vegetables in large bowl.
2

Combine soup and sour cream in small bowl.
3

Then add to vegetable mixture.
4

Set aside. In another bowl toss stuffing mix with melted margarine.
5

Layer the vegetable mix into a large, Pam-sprayed casserole dish, alternating with stuffing mix, ending with a layer of the stuffing mix on top.
6

Bake at 350° for about 30 to 40 minutes.
7

Makes 6 to 8 servings.