SQUASH CASSEROLE
Ingredients
2 pounds squash, sliced (zucchini or
summer squash or half-and-half for color.)
1 can (10-3/4 oz.) cream of chicken soup,
diluted with 1 can water.
8 ounce carton sour cream
1 tablespoon melted butter
8 ounce package herb seasoned Pepperidge Farm stuffing mix
1 small onion, chopped
1 tablespoons chopped pimiento is best but 2 tablespoon minced red bell pepper mixed with ½ teaspoon red mild paprika can be a substitute
½ cup melted margarine
Salt and pepper to taste
Method
Boil squash and onion about 7 minutes or until tender in water with 1 teaspoon salt added. Drain well and season with small amount of salt, pepper, and one tablespoon butter. Stir in the chicken soup diluted with water, sour cream and pimiento. In a separate bowl combine the ½ cup of melted margarine with all the stuffing mix, stirring until well blended. Combine only ½ of the stuffing mix with all the squash mixture. Spoon that mixture into 3 quart casserole dish then top with the remaining stuffing. Bake at 375-F for about 30 minutes.
Yield: 10 to 12 servings
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