Squash Casserole Recipe

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Squash Casserole

Elouise McReynolds

By
@Elouise

While hiking up the hill in Birmingham, trying to get home in a sudden snow storm, several people and I were invited into a home to wait until the roads were navigable or someone could rescue us. We all sat around and had hot chocolate and told stories of our experiences such as this (and more). The wonderful hostess gave us this recipe and I have used it and shared it many times in the thirty something years. Hope you enjoy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
A bunch
Prep:
45 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 lb
yellow squash
1 can(s)
cream of chicken soup
1 stick
butter, melted
1 medium
onion
2 medium
carrots, grated
16 oz
pepperidge farm herb seasoned stuffing
1 pt
sour cream
1 jar(s)
pimientos (optional), chopped

Step-By-Step

1Cook squash until tender (I slice mine). Drain & mash.
2Saute onions in a small amount of butter.
3Melt stick of butter and combine with stuffing mix.
4Mix all ingredients with 3/4 of the stuffing mix. Pour into casserole dish (9 x 13). Top with remaining stuffing.
5Bake at 350 for 30 minutes until crispy brown on top.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern