Creamy Squash Casserole8 servings
1 ½ lb Tender yellow squash, trimmed and sliced
10 ¾ oz. Can cream of chicken soup
8 oz. Container sour cream
4 oz. Pimentos, chopped
8 ½ oz. Can water chestnuts, thinly sliced
2 Med. onions, finely chopped
2 Carrots, peeled and grated
½ C Incredible Edible Spread’Em
8 oz. pkg. Herb stuffing mix
Cook squash in salted water 12-15 minutes or until tender. Drain well. Add soup, sour cream, pimentos, water chestnuts, onions and carrots. Melt Incredible Edible Spread’Em in a skillet. Add stuffing and mix well. Combine stuffing and squash mixture. Pour into lightly greased 2-quart baking dish and bake at 350 for 30 minutes
Al “The Garlic Guy” Moody ~ 2006-07-24 |
