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Categories:Viewed: 25 - Published at: a year ago
Ingredients
- 1 (8 oz.) pkg. cornbread dressing
- 1/2 c. melted margarine
- 5 medium yellow crookneck squash
- 1 medium onion
- 1 c. sour cream
- 1 (10 oz.) mushroom soup
- 1 (8 oz.) can water chestnuts
- 1 (2.5 oz.) can pimento
Method
- Melt butter; mix with cornbread dressing.
- Line an 8 x 12-inch pan with half the cornbread dressing mixture.
- Set aside.
- Cook squash until barely done; drain and mash.
- Saute onion; add to squash along with the rest of ingredients.
- Put in pan; cover with rest of cornbread mixture.
- Bake at 350° for 35 to 45 minutes until bubbly and slightly browned.
- Makes 10 to 12 servings.
