Sunday, January 15, 2012

Creamy Squash Casserole

1 1/2 lbs. yellow crookneck squash, trimmed and sliced
1reg. can of cream of chicken soup
1 8 oz. cont. sour cream
1 4 oz. jar chopped pimientos
1 8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
2 carrots, peeled and grated
1/2 c. butter
2 garlic cloves, pressed
1 - 8 oz. pkg. herb stuffing mix

Cook squash in salted water for about 15 min. Drain well. Sauté onions in butter with garlic. When golden, pour mixture into large bowl. Add squash, soup, sour cream, pimientos, water chestnuts and carrots. Add the stuffing and mix well. Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min. Serve 8

1 comment:

Joan@chocolateandmore said...

This will be perfect when the squash comes in this summer!

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