Squash Souffle
8 ingredients
9 steps
Ingredients
- 1 1/2 lb. or 2 pt. squash
- 1 can cream of chicken soup
- 1 small can pimento, chopped
- 2 medium carrots, shredded
- 1 medium onion, chopped fine
- 1 c. sour cream
- Pepperidge Farm cornbread stuffing
- 1/2 stick margarine or butter
Directions
-
1Cook squash, onions and carrots until tender.
-
2Drain well.
-
3Add salt and butter.
-
4Line bottom of casserole dish with cornbread crumbs.
-
5Mix vegetables with soup and sour cream.
-
6Pour over crumbs in dish.
-
7Bake 1/2 hour at 350°.
-
8Take out and sprinkle cornbread crumbs on top.
-
9Return to oven and brown.
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