Tuesday, October 11, 2016

Squash Casserole

1 qt. squash, sliced, cooked, and drained
1 onion, chopped, optional
1 stick margarine or butter
16 oz. pkg. Pepperidge Farm herb or cornbread stuffing mix
1 can sliced water chestnuts, drained, optional
1 c. shredded carrots, optional
8 oz. sour cream
1 can cream of chicken or mushroom soup
1 small jar pimentos, drained

Melt margarine & mix with stuffing. Add onions. Put half in bottom of sprayed 9x13 dish. Combine squash, soup, sour cream, pimentos, carrots, & water chestnuts. Pour on top of stuffing. Add rest of stuffing on top and bake at 350 degrees for 35 minutes until heated through.

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