Recipe Talk

This recipe includes yellow squash, carrots, cream of chicken (or cream of mushroom or celery) soup, herb stuffing and cheddar cheese. It is layered in the casserole dish. Help! I need it for Thanksgiving.

Squash Stuffing

2 lb. sliced yellow squash

1 sm. onion, chopped

Salt & Pepper

1 tblsp butter or margarine plus 1/2 c.
margarine

1 (10 oz.) can cream of chicken soup

8 oz. sour cream

2 tblsp chopped pimiento

8 oz. herb seasoning stuffing mix (I use
Pepperidge Farm)

Cook squash and onion until tender in salted water. Drain. Season with salt and pepper and 1 tablespoon butter. Stir in soup, sour cream and pimiento. Set aside.

Combine 1/2 cup butter and stuffing. Combine
half of this stuffing mixture with squash mixture. Spoon into 2 quart casserole dish. Top with remaining stuffing mix. Bake at 375degreesF for 30 minutes. Serves 8.