Squash Casserole - cooking recipe

Ingredients
    2 1/2 c. mashed, cooked yellow squash (1 1/2 lb. squash)
    1 small jar pimentos, chopped
    1 small onion, grated
    1 pkg. Pepperidge Farm corn bread stuffing
    1 c. sour cream
    1 can cream of chicken soup
    1 stick melted oleo
Preparation
    Cook squash until tender.
    Drain and mash.
    Add the other vegetables, soup and sour cream.
    Mix stuffing with melted margarine.
    Line bottom of casserole with this mixture, reserving some to sprinkle on top.
    Bake at 350\u00b0 for 30 minutes.
    Serves 12 to 15.
    Freezes well.

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