Squash Casserole

Give us Southerners a vegetable, some cream of chicken soup, and some sour cream, and we'll create a casserole! And it will taste FANTASTIC! Case in point: Squash Casserole. Even if you don't like squash (I don't), you will LOVE this.

Squash Casserole

2 cans (14 oz. or so) squash, drained
1 large chopped onion
2 medium carrots, shredded
1 small jar pimentos
1 can Cream of Chicken Soup
8 oz. sour cream
1 package Pepperidge Farm Stuffing
1 stick of margarine
Salt and Pepper to taste

Melt butter and mix with stuffing mix. Take half of stuffing mixture and line the bottom of a 3 quart casserole dish. Reserve the remaining mixture. Mix all other ingredients in a large bowl. Pour on top of stuffing mixture. Sprinkle remaining stuffing mixture on top. Bake at 350 degrees for 30 minutes.

Note: If you prefer, you can use fresh yellow squash. Cut it into bite size pieces and boil until . . . I don't know the proper culinary term for this, so I"ll just say . . . mushy.

From the McClure Family Cookbook, page 53