Ingredients
-
1 1/2
-
1
-
4
-
1/2
-
1
-
1
-
1
-
1
-
-
-
-
-
-
-
Directions
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!, 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 , This is yummy! used Pepperidge farm cornbread dressing and added 1 egg to the mashed vegetables I lined the casserole with 2 cups of stuffing and there was plenty for the top It was a hit with my whole family
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Steps
|
1
Done
|
Place Squash, Onion, and Carrots in Lightly-Salted Water. |
|
2
Done
|
Bring to Boil. |
|
3
Done
|
Reduce Heat. |
|
4
Done
|
Cook Until Tender. |
|
5
Done
|
Drain in Colander. |
|
6
Done
|
Mash the Cooked Vegetables With Potato Masher. |
|
7
Done
|
in Small Bowl, Combine Butter and Stuffing. |
|
8
Done
|
Line 8" X 12" Casserole With 1/2 Cup of the Uncooked Stuffing. |
|
9
Done
|
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. |
|
10
Done
|
Stir and Mix Well. |
|
11
Done
|
Spread This Mixture Over the Stuffing Mix That's Lining the Bottom of the Casserole Dish. |
|
12
Done
|
Cover With Remaining Buttered Stuffing Mix. |
|
13
Done
|
Bake at 350 Degrees Until Toasty Brown and Bubbly. |
