Summer squash casserole #2
6 Servings
Ingredients
| Quantity | 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 | |
Directions
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, .
Related recipes
- Baked squash casserole
- Corn squash casserole
- Spaghetti squash & zucchini casserole
- Spanish squash casserole
- Squash casserole
- Squash casserole #1
- Squash casserole #2
- Squash casserole #3
- Squash casserole #4
- Squash casserole ii
- Summer squash bulgur casserole
- Summer squash bulgur casserole
- Summer squash casserole
- Summer squash casserole #1
- Two squash casserole
- Vegetable casserole #2
- Yellow squash casserole
- Zucchini and squash casserole
- Zucchini casserole #2
- Zucchini squash casserole