Vegetable: Creamy Squash Casserole

posted by Mom2Ty 06-07-103 12:08 PM

Creamy Squash Casserole

1 1/2 pounds of tender yellow squash, sliced
1 (10 3/4 ounce) can of cream of chicken soup, undiluted
1 (8 ounce) container of sour cream
1 (4 ounce) jar of sliced pimentos, drained
1 (8 1/2 ounce) can of sliced water chestnuts, drained
2 medium onions, finely chopped
1 stick of butter or margarine
1 (8 ounce) package of herbed stuffing mix

Cook the squash in salted water until tender, about 12 to 15 minutes and drain well. Add the first five ingredients to the squash. Melt 3/4 stick of the butter and add to the stuffing and mix well. Pack the stuffing mixture into a 2-quart baking dish reserving 1 cup of the stuffing mixture. Pour the squash mixture over the stuffing and sprinkle the top with the reserved cup of the stuffing. Dot the top of the casserole with a little butter and bake for 30 minutes at 350 degrees.

From Treva Key

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