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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Zucchini Squash Casserole Recipe

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This recipe for Zucchini Squash Casserole is from The Kearney Family Cookbook , 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:  
3 plus cups squash
2 carrots, shredded
1 small onion, grated
1 small jar pimientos (optional)
1 cup creamed chicken soup, undiluted
½ cup sour cream
½ pkg. Pepperidge Farm crumble stuffing
1/3 cup melted butter
Directions:
Directions:
Cut unpared squash into bite-sized pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with ½ of the dressing mixture. Put in casserole and top with the balance of the dressing. Bake 25 minutes or until brown and bubbly at 350 degrees F.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
25 minutes. Cooking time: 25 minutes
Personal Notes:
Personal Notes:
Great summer dish. Easy to make. Can do ahead.

 

 

 

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