Squash Casserole

Name: Squash Casserole
Ingredients: 1 1/2 lb. uncooked squash, sliced; 1 can cream of chicken soup; 1 small jar pimientos, diced; 1 small can water chestnuts, thinly slices; 2 medium onions, finely chopped and sauteed in oleo; pepper and salt to taste; 1 pkg. Pepperidge Farm herb stuffing mix; 1 stick melted oleo

8 ingredients

7 steps

Ingredients

1 1/2 lb. uncooked squash, sliced
1 can cream of chicken soup
1 small jar pimientos, diced
1 small can water chestnuts, thinly slices
2 medium onions, finely chopped and sauteed in oleo
pepper and salt to taste
1 pkg. Pepperidge Farm herb stuffing mix
1 stick melted oleo

Directions

1

Cook squash in salted water until tender.
2

Drain, then combine squash with next 5 ingredients.
3

Combine stuffing mix with melted oleo, breaking up larger pieces of stuffing mix, no need to pulverize.
4

Cover bottom of 1 1/2-quart shallow casserole with one-half of the stuffing mix.
5

Pour in squash mixture.
6

Top with remaining stuffing mix.
7

Bake 30 to 40 minutes at 350°.