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"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

Squash Casserole with Pepperidge Farm Stuffing Recipe

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This recipe for Squash Casserole with Pepperidge Farm Stuffing is from The Wills Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. cooked mashed squash. (about 8 squash)
1 stick butter
8 oz. Pepperidge farm stuffing mix( not the cubed stuffing)
1 can cream of chicken soup
1 medium chopped onion
2 T. minced dried parsley
1/2 c. sour cream
1.4 t. black pepper
1/4 t. salt
Directions:
Directions:
Melt butter in skillet and put in stuffing and toast lightly until all is covered in butter and lightly toasted.
In separate bowl, mix cooked squash and all other ingredients.
Grease a 9 x 13 pan and put in half of the toasted stuffing.
Pour squash on top and then add remaining stuffing.
Bake uncovered in 350 oven for about 35-40 minutes.

 

 

 

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