Summer Squash Casserole

Name: Summer Squash Casserole
Ingredients: 2 lb. yellow squash, cooked and drained; 2 small onions, finely chopped; 1 (8 oz.) pkg. Pepperidge Farm herb dressing; 1/2 c. butter; 1 (10 1/2 oz.) can cream of chicken soup; 1 (5 oz.) can water chestnuts, sliced; 1 (2 oz.) jar pimiento, finely chopped

7 ingredients

4 steps

Ingredients

2 lb. yellow squash, cooked and drained
2 small onions, finely chopped
1 (8 oz.) pkg. Pepperidge Farm herb dressing
1/2 c. butter
1 (10 1/2 oz.) can cream of chicken soup
1 (5 oz.) can water chestnuts, sliced
1 (2 oz.) jar pimiento, finely chopped

Directions

1

Melt butter and stir into dressing.
2

Divide and place half onto bottom of 8 x 12-inch baking dish.
3

Combine squash, onions, soup, chestnuts and pimientos; pour over dressing.
4

Cover squash with remaining dressing and bake at 350° for 30 to 40 minutes. Yields 10 to 12 servings.