Ingredients:
1 1/2 lbs raw yellow squash, washed, rinsed, and chopped coarsely ( do not peel)
1 medium yellow onions, finely chopped
4 medium raw carrots, grated
1/2 cup unsalted butter, room-temperature
1 (16 ounce) packages pepperidge farm herb seasoned stuffing mix
1 cup sour cream
1 (10 3/4 ounce) cans cream of chicken soup
1 (2 ounce) jars pimientos, chopped ( I omit this) (optional)
salt and pepper
Directions:
Place squash, onion, and carrots in lightly-salted water.
Bring to boil.
Reduce heat.
Cook until tender.
Drain in colander.
Mash the cooked vegetables with potato masher.
In small bowl, combine butter and stuffing.
Line 8″ x 12″ casserole with 1/2 cup of the uncooked stuffing.
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.
Stir and mix well.
Spread this mixture over the stuffing mix that’s lining the bottom of the casserole dish.
Cover with remaining buttered stuffing mix.
Bake at 350 degrees until toasty brown and bubbly.
Servings: 10-12
Time preparation: 30 min.
Time total: 60 min.