Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 1/2 c Herb-seasoned stuffing mix
3 tb Butter or margarine, melted
1 lb Yellow squash, sliced
1 lb Zucchini, sliced
2 ea Carrots,scraped and shredded
1/2 c Chopped onion
2 oz Jar diced pimiento, drained
10 3/4 oz Can cream of chicken soup,
-undiluted
8 oz Carton sour cream
1/4 ts Salt
1/4 ts Pepper

Combine stuffing mix and butter, stirring well. Spoon 2 cups
stuffing mixture mixture into a lightly greased 13 x 9 x 2-inch
baking dish. Set baking dish and remaining stuffing mixture aside.
Cook yellow squash and zucchini together in a small amount of
boiling water until tender (6 tp 8 minutes); drain and mash. Drain
again. Add carrots and remaining ingredients except stuffing mixture,
stirring well. Spoon into prepared baking dish. Sprinkle with
remaining stuffing mixture. Bake squash at 350 degrees for 30 minutes.

Recipe from Mildred Sherrer in November, 1990 "Southern Living".
Typed by JP.
Submitted By JEFF PRUETT On 08-07-95

Browse by categories