Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. yellow squash; 1 (8 oz.) carton sour cream; 1 grated carrot; 1 (2 oz.) jar pimentos; 1 stick butter or margarine; 1 1/2 tsp. white pepper; 1 can cream of chicken soup; 1 finely chopped onion; 1 pkg. Pepperidge Farm cornbread stuffing (8 oz.); 1 tsp. salt

10 ingredients

5 steps

Ingredients

2 lb. yellow squash
1 (8 oz.) carton sour cream
1 grated carrot
1 (2 oz.) jar pimentos
1 stick butter or margarine
1 1/2 tsp. white pepper
1 can cream of chicken soup
1 finely chopped onion
1 pkg. Pepperidge Farm cornbread stuffing (8 oz.)
1 tsp. salt

Directions

1

Slice and boil squash in salted (1/4 cup) water about 7 to 10 minutes; drain.
2

Add soup, sour cream, carrot, onion and pimentos. Put 1/2 package of stuffing in melted butter or margarine and white pepper, mix well.
3

Place all this mixture in one large or two small casseroles and top with remaining half package of stuffing.
4

Place in preheated 350° oven for 45 minutes.
5

This can be refrigerated or frozen and baked later.