Pat Lockhart

from my kitchen to yours…

SQUASH CASSEROLE December 19, 2011

Filed under: Vegetables — Blog Master @ 2:18 pm


2 Lbs yellow squash

1 Can cream of chicken soup

1 8 oz Sour cream

8 ½ Can water chestnuts, sliced

1 Medium onion–chopped

1 Stick of butter

1 Pkg.  Herbed stuffing mix

4 oz Can of pimento

 Cook squash, drain.  Mix soup, water chestnuts, sour cream, onion, and pimento.  Mix with squash.  Melt butter and mix with stuffing mix.  Place 2/3 of stuffing mix on the bottom of casserole.  Pour squash mixture over stuffing and top with remaining stuffing mixture.  Bake for 30 minutes at 350.


One Response to “SQUASH CASSEROLE”

  1. Joan Hayes Says:

    I reserve 1-½ cup of the liquid from cooking the squash and onion. After draining and mashing the squash, I combine the reserved liquid with the remaining ingredients into the squash except for ½ cup of the stuffing mix. After I pour the mixture into a long pyrex casserole (buttered), I will top it with the reserved stuffing mix before I putting in the oven on the day I plan to serve it. Best squash casserole I’ve ever made!

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