Squash Casserole 2

Name: Squash Casserole 2
Ingredients: 4 c. sliced yellow squash; 3 Tbsp. bacon drippings; 4 oz. pimentos, chopped; 8 oz. drained water chestnuts; 2 1/2 c. stuffing mix; 2 medium onions, sliced; 8 oz. sour cream; 10 3/4 oz. can cream of chicken soup; 1/2 c. butter, divided; 6 slices bacon, fried and crumbled

10 ingredients

8 steps

Ingredients

4 c. sliced yellow squash
3 Tbsp. bacon drippings
4 oz. pimentos, chopped
8 oz. drained water chestnuts
2 1/2 c. stuffing mix
2 medium onions, sliced
8 oz. sour cream
10 3/4 oz. can cream of chicken soup
1/2 c. butter, divided
6 slices bacon, fried and crumbled

Directions

1

Saute squash and onions in bacon drippings until tender. Drain.
2

Stir in sour cream, pimentos, soup and water chestnuts. Melt 6 tablespoons of butter in saucepan.
3

Add stuffing mix and mix well, reserving a small amount for topping.
4

Press stuffing mixture into a 2-quart baking dish.
5

Spoon squash mixture over stuffing.
6

Sprinkle reserved stuffing and bacon over squash.
7

Dot with remaining butter.
8

Bake at 350° for 30 minutes.