Creamy Squash Casserole
Source of Recipe
Bonnie in Kansas City
List of Ingredients
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
Recipe
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.
Sherry in Missouri
Sounds Good to Me!
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