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Title: Squash Casserole #3
Yield: 8 Servings

Ingredients

      2 lb squash; sliced
      1 sm onion; chopped
           Salt and pepper to taste
      1 tb melted butter
      1    cream of chicken soup;
           -undiluted (10 3/4
           -- oz.)
      8 oz sour cream
      2 tb chopped pimiento
    1/2 c  melted butter
      1 pk herb-seasoned stuffing mix.;
           - (8 oz.)

Instructions

Cook squash and onion until tender in a small amount of boiling salted
water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in
chicken soup, sour cream and pimiento.

Combine 1/2 Cup butter and stuffing mix, stirring until well blended.
Combine half of stuffing mix and squash mixture. Spoon into 2-qt.
casserole dish. Top with remaining stuffing mix.

Bake at 375 degrees for 30 minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

By Barb at PK on Jun 29, 1998.

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Per serving: 217 Calories (kcal); 20g Total Fat; (80% calories from fat);
3g Protein; 8g Carbohydrate; 49mg Cholesterol; 273mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Preparation Time: 0:00

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