Ingredients
- 1 1/2 lbs. of yellow squash
- 1 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.
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Submitted 6/13/05.
Source: http://www.ncc.com/humans/scr/famfav.html
Submitted By: Spike Smith
spike95@aol.com
Tina Seldin's Squash Casserole