Squash Away the Pounds


I tried this next recipe at Thanksgiving this past year and it just so happens that my mother in law was the cook behind it.  I believe this recipe has been in her family for years and it is very tasty.  Will requested that I get this recipe right away so I can make it more often.  Tip of the day: Squash are actually fruits and they are a great source of nutrients!

Gladys Spires’ Squash Casserole

  • 1 1/2 lbs. yellow squash
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 2 small onions
  • 1 small jar pimento
  • 4 carrots, grated
  • 1/4 (stick) butter
  • 1pkg. Pepperidge Farm Herb Stuffing



Cook squash in salted water, drain and mash.  Add remainder of ingredients, except for 1/2 the stuffing and the butter.  Mix well.

Melt butter in microwave and mix well with stuffing.  Line shallow casserole dish with stuffing reserving a small amount for top.

Fill with squash mixture and top with remaining stuffing.  Bake at 350 degrees for 35 minutes.


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