"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

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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