HOLIDAY YELLOW SQUASH CASSEROLE
My Aunt Isabelle would make a triple recipe of this for our family's holiday meals. There was never any left for a leftover snack. This is my favorite recipe to share!
Provided by joyt3595
Categories Vegetable
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Place squash, onion, and carrots in lightly-salted water.
- Bring to boil.
- Reduce heat.
- Cook until tender.
- Drain in colander.
- Mash the cooked vegetables with potato masher.
- In small bowl, combine butter and stuffing.
- Line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
- In a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
- Stir and mix well.
- Spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
- Cover with remaining buttered stuffing mix.
- Bake at 350 degrees until toasty brown and bubbly.
Nutrition Facts : Calories 354.9, Fat 17.5, SaturatedFat 9.7, Cholesterol 37.4, Sodium 956.1, Carbohydrate 42.8, Fiber 2.8, Sugar 6.3, Protein 7.4
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