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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Creamy Squash Casserole Recipe

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This recipe for Creamy Squash Casserole is from The Pienta 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:  
2 lbs. yellow squash
8 oz. sour cream
1 can cream of chicken soup
1 onion, chopped
1 small jar chopped pimentos
1 can sliced water chestnuts (optional)

1 pkg. Pepperidge Farm Stuffing Mix
1 stick margarine
Directions:
Directions:
Melt margarine and mix with stuffing. Reserve a scant cup of mixture. Press remainder in 9"x13" pan.

Boil sliced squash in salted water until tender. Drain well and mash.

Mix squash, sour cream, soup, water chestnuts, onion and pimento well. Pour over stuffing mix. Sprinkle with reserved stuffing. Dot with a small amount of margarine.

Bake at 400º for 35-40 minutes.
Personal Notes:
Personal Notes:
A great recipe for the bountiful crops of butternut squash once raised by John Schibrowsky.

 

 

 

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