Real Recipes From Real Home Cooks ®

squash casserole

(1 rating)
Recipe by
Elouise McReynolds
Birmingham, AL

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!

(1 rating)
yield serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For squash casserole

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

How To Make squash casserole

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

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