2 lbs boiled squash
1 jar (2oz) chopped pimentos
2 T grated onion
2 grated carrots
1 can cream of chicken soup
1 cup sour cream
1 stick of margarine, melted
1 pkg (8oz) herb seasoned stuffing mix
Combine vegetables. Blend undiluted soup and sour cream; stir in vegetable mixture. Toss together stuffing and margarine. Pour half the stuffing into a shallow 3 quart baking dish. Pour vegetable-sour cream mixture over layer. Top with remaining stuffing mix. Bake at 350 for 30-35 minutes. Serves 8-10. Makes a lot but freezes well.
Letha S. is a friend of my mother's. This is her squash recipe. My family isn't really into squash, but we love this casserole.
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