Erna Lee's Squash Casserole |
|
 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
Mamaw wrote it out for me. Her recipe used canned squash, cream of mushroom soup, pimentos in a jar and herb stuffing...I revised it with fresh ingredients. Ingredients:
15 ounces yellow squash |
2 carrots, grated |
1 onion, large chopped |
1/2 cup mushroom, diced |
1 cup cream |
16 ounces sour cream |
4 ounces butter |
1/4 cup pimiento, chopped (or red peppers) |
8 ounces croutons (box of herb stuffing mix or ripped up french bread will work) |
salt |
pepper |
Directions:
1. Preheat oven to 350.
2. Melt butter in a large casserole.
3. Pour in well mixed ingredients.
4. Bake 45 minutes.
|
|