Pat Lockhart

from my kitchen to yours…

SQUASH CASSEROLE December 19, 2011

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

SQUASH CASSEROLE from AUNT RUTH

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.

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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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