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Squash Casserole

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Sue Ellen Holmesley
@sueellenholmesley

A creamy and flavorful squash casserole topped with herb-seasoned stuffing mix.

Recipe from Mary Ellen Holmesley, mother in law.

    Cook time
    35 min

Category

Side Dishes

Ingredients

2 lb. squash, sliced
1 small onion, chopped
Salt and pepper to taste
1 tbsp melted margarine
1 can cream of chicken soup (undiluted)
1 8-oz. cup sour cream
2 tbsp chopped pimento
1/2 cup melted margarine
1 8-oz. herb seasoned stuffing mix

Instructions

Cook squash and onion until tender in a small amount of boiling water; drain. Season with salt and pepper and 1 tbls. margarine. Stir in chicken soup, sour cream, and pimento.

Combine 1/2 cup margarine and stuffing mix, stirring well until blended. Combine half of stuffing mixture with squash mixture. Spoon into 2 qt. casserole dish. Top with remaining stuffing mixture. Bake at 375 degrees for 30 to 35 minutes. This freezes well.
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