Squash Casserole Recipe
Ingredients
| Yellow squash | 1 1/2 Pound, sliced | |
| Cream of chicken soup | 1 Can (10oz) | |
| Sour cream | 8 Ounce | |
| 1 jar pimento, drained and sliced | ||
| Water chestnuts | 8 Ounce, drained | |
| Onions | 2 Medium, chopped | |
| Margarine stick | 1 | |
| Corn package | 1 | |
Directions
Cook squash in salted water for about 15 minutes.
Drain, and add next 5 ingredients.
Melt 3/4 stick of margarine in fry pan; add stuffing and mix well.
Reserve some for topping, and pack balance in botton of a 2-quart casserole.
Pour on squash, sprinkle with reserved stuffing, dot with remaining margarine and bake for 30 minutes at 350°.
Drain, and add next 5 ingredients.
Melt 3/4 stick of margarine in fry pan; add stuffing and mix well.
Reserve some for topping, and pack balance in botton of a 2-quart casserole.
Pour on squash, sprinkle with reserved stuffing, dot with remaining margarine and bake for 30 minutes at 350°.
Chef
