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.