Squash Casserole
Ingredients:
1 (8 oz.) pkg corn bread stuffing mix
1 stick margarine
1 1/2 lbs. squash (sliced)
2 medium onions (chopped)
1 can cream of celery soup
1 cup sour cream
1 small jar pimento peppers
1 cup water chestnuts (chopped)
Salt & pepper to taste
Instruction:
Place corn bread stuffing mix in mixing bowl.
Melt stick of margarine.
Pour over corn bread stuffing mix and mix thoroughly.
Line bottom of 2 quart casserole dish with 1/2 corn bread stuffing and margarine mixture.
Using large pot, boil squash and onions to desired consistency.
Drain squash and onions.
Place squash and onions in separate mixing bowl.
Add cream of onion soup, sour cream, pimentos, and water chestnuts with squash and onions.
Add salt and pepper to taste and mix thoroughly.
Pour squash and onion mixture as next layer in casserole.
Top casserole as last layer with remainder of corn bread stuffing and margarine mixture.
Bake casserole at 350 degrees for 30 minutes, ovens may vary.
Test with toothpick for finished consistency as you would a pie.
Notes: This is very hot when first removed from oven so please be careful.
Vickie