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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Yet another one of my squash favorites. You'll love this one too. Ingredients:
2 lbs squash (2 cups) |
salt & pepper |
1 (10 1/2 ounce) can cream of chicken soup |
1 (2 ounce) jar sliced pimientos |
2 carrots, grated |
1 small onion, chopped |
1 (8 ounce) container sour cream |
1/4 cup butter, melted |
1 1/2 cups seasoned bread crumbs (croutons) |
Directions:
1. Cook squash in small amount of water until tender.
2. Drain and mash.
3. Add salt and pepper.
4. In a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash.
5. In a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each).
6. Bake at 350F for 30 minutes (until bubbly).
7. Enjoy!
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