Name: Squash Casserole
Yield: 4 servings
Ingredients: 1 1/2 lb. yellow squash; 1 small can pimento, drained and sliced; 1 can cream of chicken soup; 2 small onions, chopped; 4 small carrots, grated; 1 c. sour cream; 1 pkg. Pepperidge Farm herb stuffing mix; 1 stick oleo or butter; 1 egg; 1/2 c. Cheddar cheese

1

Cook

2

squash in salted water until tender.

3

Drain well. Add pimento,

4

soup, onion, carrots, sour cream and egg.

5

Melt 3/4 stick oleo in pan.

6

Add stuffing; mix well.

7

Line 2 quart baking dish with this, but keep some for topping.

8

Pour squash mixture over

9

stuffing

10

and sprinkle remaining over top.

11

Dot with butter on top of casserole.

12

Bake at 350u00b0 for 30 minutes.

Squash Casserole

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