squash casserole

Name: Squash Casserole
Prep time: 45 min
Cook time: 30 min
Cuisine: Southern
Ingredients: 2 pound(s) yellow squash; 1 can(s) cream of chicken soup; 1 stick(s) butter, melted; 1 medium onion; 2 medium carrots, grated; 16 ounce(s) pepperidge farm herb seasoned stuffing; 1 pint(s) sour cream; 1 jar(s) pimientos (optional), chopped

(1 RATING)

54 Pinches

Elouise McReynolds

Birmingham, AL

Updated on Jan 9, 2013

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!

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prep time 45 Min

cook time 30 Min

method Bake

yield A bunch

Ingredients

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

How To Make squash casserole

Step 1

Cook squash until tender (I slice mine). Drain & mash.

Step 2

Saute onions in a small amount of butter.
Step 3

Melt stick of butter and combine with stuffing mix.
Step 4

Mix all ingredients with 3/4 of the stuffing mix. Pour into casserole dish (9 x 13). Top with remaining stuffing.
Step 5

Bake at 350 for 30 minutes until crispy brown on top.
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