Creamy Squash Carrot Casserole
A rich and scrumptious casserole made with fresh squash, creamy soups and pimentos.
Yield
8 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
winter squash
fresh |
*
|
| 4 | ounces |
pimentos
one small jar |
|
| 2 | medium |
onions
finely diced |
|
| 2 | packages |
stuffing mix
|
|
| 1 | cup |
sour cream
|
|
| 1 | can |
soup, cream of chicken
|
|
| 4 | small |
carrots
grated |
|
| ½ | cup |
butter
one stick |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
winter squash
fresh |
*
|
| 115.6 | ml/g |
pimentos
one small jar |
|
| 2 | medium |
onions
finely diced |
|
| 2 | packages |
stuffing mix
|
|
| 237 | ml |
sour cream
|
|
| 1 | can |
soup, cream of chicken
|
|
| 4 | small |
carrots
grated |
|
| 118 | ml |
butter
one stick |
|
Directions
Cook squash in salted water and drain. Mash. Mix all other ingredients with squash except ½ stuffing mix.
Half the stuffing to begin with.
Mix half the stuffing mix with the butter. Line casserole dish with part of butter mix.
Fill with filling and top with rest of butter mix. Cook 350℉ (180℃) for 40 minutes.
