Squash Casserole
9 ingredients
7 steps
Ingredients
- 1 1/2 lb. fresh yellow squash or 2 (16 oz.) cans squash
- salt and pepper
- 1 (2 oz.) jar pimentos, chopped
- 1 medium onion, chopped
- 1 c. sour cream
- 1 can cream of chicken soup
- 4 small carrots, grated
- 1 pkg. Pepperidge Farm cornbread stuffing or herb stuffing
- 1/2 c. butter, melted
Directions
-
1Cook squash in small amount of water until tender; drain and mash.
-
2Season to taste.
-
3Stir in remaining ingredients, reserving half of the stuffing which has been mixed with melted butter. Line a casserole with reserved stuffing.
-
4Set aside enough stuffing
-
5to sprinkle on top.
-
6Fill casserole with squash mixture and top with remaining stuffing.
-
7Bake at 350° for 30 minutes. May be prepared the day before and baked when needed.
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