Squash Casserole
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A home-kitchen version of squash casserole, written step by step so it's easy to follow that comes together with everyday ingredients.
Ingredients
- 2 lb. small yellow squash, sliced
- 1 large onion, chopped
- 1 (7 oz.) can water chestnuts, sliced
- 1 stick margarine
- 1/4 c. pimento, chopped
- 1 (3 oz.) pkg. sliced almonds
- 1 c. sour cream
- 1 (10 3/4 oz.) can mushroom soup
- 1 lb. pkg. Pepperidge Farm stuffing mix
Method
Cook
squash, onions and pimento together.
Drain well; then add sour cream, mushroom soup and water chestnuts.
Place in
the bottom
of
a 3-quart greased casserole dish, 1/2 the package
of stuffing mix and 1/2 stick of margarine.
Add the squash
mixture. Put
the
other half of the stuffing mix and the
almonds on top of the casserole.
Dot with remaining half stick of margarine. Bake at 350° for 30 minutes.
Rate:
