Monday, June 29, 2009

Squash Casserole

6 cups of yellow squash
1/2 cups chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
8 oz Pepperidge Farm Stuffing
1/2 stick butter, melted

Cook sliced squash and onion in salted, boiling water for 5 minutes and drain. Stir in shredded carrots. Fold in pimentos, soup and sour cream. Combine butter and stuffing mix. Combine Stuffing in bottom of an 11/8 baking dish. Spon vegetable mixture into stuffing. Top with remaining stuffing. Bake at 350 degrees at 25-30 minutes or until heated through.

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