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

  1. 1
    Cook squash, onions and carrots until tender.
  2. 2
    Drain well.
  3. 3
    Add salt and butter.
  4. 4
    Line bottom of casserole dish with cornbread crumbs.
  5. 5
    Mix vegetables with soup and sour cream.
  6. 6
    Pour over crumbs in dish.
  7. 7
    Bake 1/2 hour at 350°.
  8. 8
    Take out and sprinkle cornbread crumbs on top.
  9. 9
    Return to oven and brown.

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