"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Squash Casserole Recipe

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This recipe for Creamy Squash Casserole, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Gray & Elsie Fountain
Added: Sunday, January 25, 2009


1 1/2 lb. tender yellow squash, sliced
1 can cream of chicken soup (undiluted)
1 (8 oz.) sour cream
1 (4 oz.) jar pimentos, drained and chopped
1 (8 1/2 oz.) can water chestnuts, sliced
2 medium onions, chopped fine
1 stick margarine
1/2 (8 oz.) pkg. herbal stuffing mix

Cook squash in salted water until tender, about 10-15 minutes; drain well.
Add next five ingredients.
Melt 3/4 stick margarine in frying pan.
Add stuffing and mix well. Pack into bottom of 2 quart baking dish. Reserve some stuffing for top.
Pour squash mixture over stuffing and sprinkle remaining stuffing over top.
Dot rest of margarine on top of casserole. Bake at 350 for 30 minutes.




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