Squash Carrot Casserole

1. 1

   Cook squash according to directions on the package; drain. Sliver raw carrots on coarse side of grader.

2. 2

   Mix squash, carrots, pimentos, sour cream and undiluted soup in saucepan.

3. 3

   In separate bowl mix herb stuffing and margarine.

4. 4

   Line baking dish with half of herb stuffing mixture.

5. 5

   Pour in squash mixture and top with remaining half of herb stuffing mixture. Salt and pepper to taste. Bake at 350u00b0 for 30 to 40 minutes.

6. 6

   Yields 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.