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Squash Casserole Recipe

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This recipe for Squash Casserole, by , is from The Moffitt Employee Holiday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa White - Clinical Investigations Program Management
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. squash, sliced/chopped as desired
2 medium onions, chopped
2 carrots, chopped
1 tsp. salt
2 cans cream of chicken soup
1 16 oz. carton sour cream
1 stick butter
1 package dry stuffing (8 oz.)
1 jar of pimentos (2 oz.)

Directions:
Directions:
Cook squash, onions and carrots in 3 qt. of water until tender and drain. Add soup, sour cream and pimentos to vegetable mixture. Melt butter in a sauce pan and mix with stuffing. Grease a 3 qt. casserole dish and spread a layer of stuffing mix into dish. Add vegetable mixture and sprinkle a layer of stuffing on top. Bake at 375 degrees for approximately 45 minutes.


 

 

 

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