Post by bren on May 14, 2013 16:46:04 GMT -6
Best Squash Casserole
1 1/2 -2 lbs. yellow squash or zucchini
1 carrot, grated
1 large onion, finely chopped
3 tablespoons chopped green pepper
1 can cream of chicken soup
1/2 pint sour cream
1 4-oz jar pimientos, drained and sliced
1 8 1/2 oz. can water chestnuts, thinly sliced
1 1/2 cups Pepperidge Farm Herb Stuffing Mix
3/4 stick butter
8 oz. grated Cheddar cheese
Seasoned pepper
Worcestershire sauce
Cayenne pepper
Salt
Parsley
Cook squash until tender in salted water. Drain well and mash with spoon. In large bowl mix first eight ingredients. Add 1 cup of buttered dressing mix.(Melt butter and mix well with all of stuffing mix.) Add half of grated cheese. Add remaining ingredients. Pour into a 2-qt. greased baking dish and cover with remaining cheese and stuffing mixture. Bake at 350 for 30 mins. Freezes well before or after baking. Serves 8
1 1/2 -2 lbs. yellow squash or zucchini
1 carrot, grated
1 large onion, finely chopped
3 tablespoons chopped green pepper
1 can cream of chicken soup
1/2 pint sour cream
1 4-oz jar pimientos, drained and sliced
1 8 1/2 oz. can water chestnuts, thinly sliced
1 1/2 cups Pepperidge Farm Herb Stuffing Mix
3/4 stick butter
8 oz. grated Cheddar cheese
Seasoned pepper
Worcestershire sauce
Cayenne pepper
Salt
Parsley
Cook squash until tender in salted water. Drain well and mash with spoon. In large bowl mix first eight ingredients. Add 1 cup of buttered dressing mix.(Melt butter and mix well with all of stuffing mix.) Add half of grated cheese. Add remaining ingredients. Pour into a 2-qt. greased baking dish and cover with remaining cheese and stuffing mixture. Bake at 350 for 30 mins. Freezes well before or after baking. Serves 8