Summer squash casserole #2

Yield: 6 Servings

Measure Ingredient
1½ pounds Fresh yellow squash
1 can Cream of chicken soup
¼ cup Chopped pimento
4 smalls Carrots; grated
1 pack (small) herb Pepperidge Farm stuffing mix
1 small Onion; chopped
1 cup Sour cream
1 Stick margarine

Date: Fri, 21 Jun 1996 18:28:05 -0400 From: Chris Susalski <DntlQueen@...> Cook the squash and mash; drain well. Season to taste. Saute the carrots and chopped onion in butter. Add the pimento, sour cream, soup and squash.

Add ½ package of the stuffing mix and mix well. Line a shallow 1-½ quart baking dish with the other ½ of the stuffing mix and one stick of melted margarine. Reserve a little of the mixture to sprinkle on top and about 15 minutes before removing from the oven. Place the squash mixture in the dish and bake at 350 for 30 to 45 minutes.

EAT-L DIGEST 21 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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