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Categories:Viewed: 27 - Published at: 5 years ago
Ingredients
- 1 1/2 lb. sliced yellow squash
- 1 can cream of chicken soup
- 1 (4 oz.) carton sour cream
- 1 (4 oz.) jar pimento, sliced and drained
- 1 (8 oz.) can sliced water chestnuts
- 2 medium onions, chopped
- 1 stick oleo
- 1 pkg. herb cornbread stuffing mix
Method
- Boil squash in small amount of water about 10 minutes or just until tender.
- Drain off water.
- Mix squash with next five ingredients.
- Melt 3/4 stick oleo in pan.
- Add stuffing mix and stir until browned.
- Layer 3/4 stuffing in large 13 x 9 x 2-inch pan.
- Add all of squash mixture, then other 1/4 stuffing.
- Top with remaining oleo.
