Return to Vegetables
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3 lb. Squash, peeled and sliced (Acorn, Butternut, Buttercup, or Hubbard) 2 medium Onions, chopped 2 Carrots, peeled and sliced 2 cans Cream of Chicken Soup 8 oz. Sour Cream 2 oz. Pimiento, chopped 1/2 cup Butter or Margarine 1 package herb-seasoned stuffing mix |
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In a large pot over medium-high heat, boil squash slices, onions, and carrots together in lightly salted water for about 20 minutes, or until tender. Drain the vegetables well and return to the cooking pot.
Mash the soft vegetables together, then add one can of Cream of Chicken Soup and mash again. Add the second can of soup, sour cream, and pimiento to the vegetable mixture, and stir to combine. Melt butter, then pour over the herb-seasoned stuffing mix in a separate mixing bowl. Stir to evenly distribute the butter. Spread about half of the stuffing mixture in the bottom of a large, lightly greased, oven-proof casserole dish. Pour the squash mixture over the top of the stuffing and spread evenly with a spatula or spoon to cover. Top the squash mixture with an even layer of the remaining stuffing. Bake in a pre-heated 350º F oven until heated through and lightly browned. Serve warm, straight from the casserole dish. |