11/2-2 lbs yellow crookneck squash (or two 16 oz cans.)
1 medium onion, chopped finely
1 can cream of chicken soup
1 can shredded carrots
1 pkg cornbread stuffing or any herb stuffing
1 cup sour cream
1/2 cup melted butter
I have written "no salt or pepper," because I thought with the chicken soup, pimentos, and the stuffing mix I didn't need it. Judge this for yourself. I don't like a lot of salt.You can also add any or all of these.
1 small can water chestnuts
2 oz (or more) pimentos
Slivered almonds (for topping)
cheese, grated (for topping)
This is a very versatile dish. I could see using chopped green peppers.(1) Cook squash in a small amount of water until tender. Drain and mash.
(2) Mix the stuffing with the melted butter. Save half to line the casserole and put half in with the rest of the ingredients. keep a little to put on top.
(3) Line a 2 qt. casserole or two 1 qt.casseroles with the stuffing mixture.
(4) In a separate bowl, stir the rest of the stuffing (except for the topping) into the other ingredients, then put them all in the casserole or casseroles. This makes about eight servings.
(5) Bake at 350 degrees for thirty minutes. The onions, water chestnuts, almonds, or peppers will still be crunchy.
I think this is absolutely heavenly!Linkback: http://4seasonschat.com/index.php/topic,8476.msg99494.html#msg99494
Topic: Squash Casserole (Read 103 times)
