Squash Casserole

Name: Squash Casserole
Ingredients: 2 to 3 lb. squash, sliced; salt and pepper; 1/2 c. butter or margarine, melted; 1 c. commercial sour cream; 1 (10 3/4 oz.) can cream of chicken soup (undiluted) or cream of celery soup may be substituted; 2 onions, finely chopped; 1 (5 oz.) can water chestnuts, drained and sliced; 1 (2 oz.) jar pimientos, drained; 1 (8 oz.) pkg. herb seasoned stuffing mix, divided

9 ingredients

8 steps

Ingredients

2 to 3 lb. squash, sliced
salt and pepper
1/2 c. butter or margarine, melted
1 c. commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup (undiluted) or cream of celery soup may be substituted
2 onions, finely chopped
1 (5 oz.) can water chestnuts, drained and sliced
1 (2 oz.) jar pimientos, drained
1 (8 oz.) pkg. herb seasoned stuffing mix, divided

Directions

1

Cook squash in boiling water until tender; drain, reserving 1 1/2 cups of liquid.
2

Season to taste with salt and pepper.
3

Mash. Combine reserved liquid and remaining ingredients, except 1/2 cup stuffing mix.
4

Stir in squash.
5

Pour mixture into a 2 1/2-quart casserole.
6

Top with reserved stuffing mix.
7

Bake at 350° for 30 minutes.
8

Yields about 16 servings.