Sunday, July 21, 2013


This recipe was given to my by my husband's biological mother, Mary.  Easy and delicious and another wonderful way to use up that summer garden bounty!

2 pounds yellow squash, sliced
1 small onion chopped
salt & pepper to taste
1 tablespoon melted butter
1 can cream chicken soup, undiluted
1 (8 oz) carton sour cream
2 tablespoons chopped pimento
½ cup melted butter
2 (8 oz) pkg herb seasoned stuffing mix [divided use]
3 slices velveeta cheese, cubed

Cook squash, onion and salt & pepper in small amount of boiling, salted water until tender.  Drain.  Put 1 tablespoon of melted butter on squash. Add cubed cheese and stir to melt.   Add cream chicken soup, sour cream, pimento.  Mix well, but gently.  In separate bowl, combine ½ cup melted butter with 8 ounces (1 pkg) stuffing mix. Add sage to taste ***Careful not to put too much, or it will be bitter***  Spoon mixture into 2 quart casserole dish.  Top with ½ of remaining package of stuffing mix.

Bake at 375F for 30 minutes.

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