Summer Squash Casserole

Name: Summer Squash Casserole
Ingredients: 2 lb. tender yellow squash; salt and pepper to taste; 1 can cream of chicken soup; 1 small (2 oz.) jar pimentos; 1 can water chestnuts, sliced; 2 carrots, grated; 1 onion, chopped; 8 oz. sour cream; 1 stick margarine, melted; 1 1/2 c. Pepperidge Farm dressing crumbs

10 ingredients

4 steps

Ingredients

2 lb. tender yellow squash
salt and pepper to taste
1 can cream of chicken soup
1 small (2 oz.) jar pimentos
1 can water chestnuts, sliced
2 carrots, grated
1 onion, chopped
8 oz. sour cream
1 stick margarine, melted
1 1/2 c. Pepperidge Farm dressing crumbs

Directions

1

Cook squash until tender (slice with peel on).
2

Drain well. Season with salt and pepper.
3

Mix squash, carrots, onions, sour cream, pimentos, margarine, water chestnuts and soup together. Make layer of half the mixture, then half the crumbs, rest of squash mixture, then the rest of the crumbs on top.
4

Bake at 350° for about 40 minutes or until done.