Squash Casserole

Name: Squash Casserole
Ingredients: 2 tablespoons butter or margarine; 3 pounds yellow squash, thinly sliced; 1 small onion, chopped; 1 1/4 teaspoons salt; 1/2 teaspoon pepper; 2 (8-ounce) cans sliced or chopped water chestnuts, drained; 2 (2-ounce) jars diced pimientos, drained (optional)

7 ingredients

3 steps

Ingredients

2 tablespoons butter or margarine
3 pounds yellow squash, thinly sliced
1 small onion, chopped
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 (8-ounce) cans sliced or chopped water chestnuts, drained
2 (2-ounce) jars diced pimientos, drained (optional)

Directions

1

Melt butter in a large skillet over medium heat; add squash and next 3 ingredients, and saute 10 minutes or until vegetables are tender.
2

Stir in water chestnuts, Swiss Cheese Cream Sauce, and, if desired, diced pimientos. Spoon squash mixture into a lightly greased 13- x 9-inch baking dish.
3

Bake at 350° for 15 minutes. Sprinkle evenly with Buttery Parmesan Topping; bake 30 to 35 more minutes or until set and golden brown. Let stand 10 minutes before serving.