Squash Casserole

8 ingredients
5 steps

Ingredients

  • 1 1/2 lb. tender yellow squash, cooked and mashed
  • 1 small jar pimento peppers, chopped
  • 1 small, chopped onion
  • 2 carrots, grated
  • 1 pkg. Pepperidge Farm cornbread herb stuffing
  • 1 c. cream of chicken soup
  • 1 stick melted margarine
  • 1 c. sour cream

Directions

  1. 1
    Cook squash until tender.
  2. 2
    Drain, mash and add other vegetables, soup and sour cream.
  3. 3
    Mix stuffing and melted margarine.
  4. 4
    Line bottom of casserole with this mixture, saving some to sprinkle on top.
  5. 5
    Bake at 350° for 30 minutes.

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