Black History Month: Recipes
Creamy Squash Casserole
Serves: 4-6
INGREDIENTS
- 1 1/2 lbs. yellow crookneck squash, trimmed and sliced
- 1 reg. can of cream of chicken soup
- 1 - 8 oz. cont. sour cream
- 1 - 4 oz. jar chopped pimientos
- 1 - 8 1/2 oz. can water chestnuts, thinly sliced
- 2 med. onions, finely chopped
- 2 carrots, peeled and grated
- 1/2 c. butter
- 2 garlic cloves, pressed
- 1 - 8 oz. pkg. herb stuffing mix
DIRECTIONS
- Cook squash in salted water for about 15 min. Drain well.
- Sauté onions in butter with garlic. When golden, pour mixture into large bowl.
- Add squash, soup, sour cream, pimentos, water chestnuts and carrots.
- Add the stuffing and mix well.
- Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min.
