A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Squash Casserole
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- #5169
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 pound tender yellow squash, sliced
1 can cream of chicken soup, undiluted
1 package (8 ounce size) sour cream
1 jar (4 ounce size) sliced pimientos, drained
1 can (8.5 ounce size) sliced water chestnuts, drained
2 medium onions, finely chopped
1 stick butter or margarine
1 package (8 ounce size) herb stuffing mix
directions
Cook the squash in salted water until tender, about 12 to 15 minutes and drain well.
Add the first five ingredients to the squash. Melt 3/4 stick of the butter and add to the stuffing and mix well.
Pack the stuffing mixture into a 2-quart baking dish, reserving 1 cup of the stuffing mixture. Pour the squash mixture over the stuffing and sprinkle the top with the reserved cup of the stuffing.
Dot the top of the casserole with a little butter and bake for 30 minutes at 350 degrees F.
added by
healthyMomma
nutrition data
350 calories, 21 grams fat, 36 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
January 13, 2019
Hello, Just got this dish out of the oven, done my taste test, Its Great, Now off to my Sons home for Dinner, Thanks Donna
July 3, 2007
this is a great recipe. the crunch of the water chestnuts adds a special touch. I used cream of celery soup and it was wonderful.