Squash Casserole


prep 0:30       total 0:45


8 to 10 servings



1 stick margarine, melted
8 oz. Pepperidge Farm dressing mix
2 lbs. sliced yellow squash
1 lg. onion, chopped
1 can cream of mushroom soup
1 can (8 oz.) sliced or
chopped water chestnuts, drained
8 oz. sour cream
1 sm. jar pimentos
Salt and pepper to taste, to taste


Combine margarine and dressing mix together and press half of mixture into bottom of a 9x13 pan. Cook squash and onions in boiling salted water for 12 minutes. Drain well. Add remaining ingredients to squash/onion mixture. Place into 9x13 pan. Top with remaining dressing mixture. Bake at 350°F. until bubbly hot, approxmately 30 to 40 minutes.

Author's Comments

Even if you\'re not a squash fan, you will like this one. It converted me!!!

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