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(Columbia) Nov. 23, 2004 - Dawn Mercer's healthy "Colorful Squash Casserole" is easy to make, freezes well and canbe made with low fat ingredients.
Dawn Mercer says, "This recipe was one of Charlotte Kirby’s favorite. She was a second mother to me."
Colorful Squash Casserole
1 ½ pounds yellow squash
1 large jar pimentos
1 small to medium size red onion (diced)
2 large carrots (grated)
1 cup sour cream (may use low fat)
1 cup cream of chicken soup (may use low fat)
1 stick butter or oleo (melted)
Cornbread stuffing mix
Salt and Pepper
Cook squash until tender. Drain very well, mash and put into mixing bowl.
Drain any juice from pimentos. Fold into squash.
Add onion and grated carrots to mixture.
Then stir in sour cream and cream of chicken.
Take melted butter and pour over stuffing mix in a separate bowl. Be sure all the crumbs are moistened with butter.
Pour ¾ of stuffing mixture into a 9x13 casserole dish. Pour vegetable mixture on top and smooth out.
Sprinkle remaining crumbs on top.
Bake at 350 degrees for 30 minutes or until the sides bubble.
This is a dish you can make ahead of time and freeze until needed. Just thaw in frig until ready to bake.