Recipe by joyt
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!
Top Review by Sandy in Oklahoma
This is the very squash casserole (no pimientos) that my mom always made and we now have at every holiday meal. We have often in the summer when squash is plentiful too. This is the only way my husband and grandaughter will eat squash. To be honest, I have never found anyone that didn't like this casserole..and I've served it to a LOT of people! Thanks for posting the recipe. Printed it out to put in my granddaughter's cookbook.
- 1 1⁄2 lbs raw yellow squash, washed, rinsed, and chopped coarsely (do not peel)
- 1 medium yellow onion, finely chopped
- 4 medium raw carrots, grated
- 1⁄2 cup unsalted butter, room-temperature
- 1 (16 ounce) packagepepperidge farm herb seasoned stuffing mix
- 1 cup sour cream
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (2 ounce) jar pimientos, chopped (I omit this) (optional)
- salt and pepper
Directions See How It's Made
- 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.