Post by Baking_Bud on Feb 5, 2003 21:09:15 GMT -6
1 1/2 lbs. tender yellow squash, trimmed and sliced
1 10 3/4 oz. can cream of chicken soup
1 8 oz. container sour cream
1 4 oz. pimentos, chopped
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
1 8 oz. pkg. herb stuffing mix
Directions: Cook squash in salted water 12-15 mts. or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt butter in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 minutes. About 8 servings.