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Tina Seldin's Squash Casserole Recipe | |
Vegetable | |
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Ingredients:
1 1/2 lbs. of yellow squash1 can of Cream of Chicken soup 1 small jar of pimentos 1 can of sliced water chestnuts 2 small grated carrots 4 oz. sour cream or plain yoghurt 1/4 C chopped onion 8 oz. package of Pepperidge Farm Herb Stuffing mix 1/2 stick of butter or margarine
Directions:
Cook squash until tender. Mash until chunky and drain excess liquid. Fold together with soup, pimentos, chestnuts, carrots, onions and sour cream. Now melt the butter in a frying pan and toss the stuffing mix together with the butter. spanide the stuffing mix into 3rds. Cover the bottom of a greased, 2 qt. casserole with stuffing mix, then add half of the squash mix, then another layer of stuffing mix, and so on. Bake at 350 degrees for 30 minutes. I have at various times topped this with sliced almonds, poppy seeds, sesame seeds and so on. | |