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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Adopted recipe Ingredients:
2 cups yellow squash, lightly cooked |
1 (10 1/4 ounce) can cream of chicken soup |
8 ounces sour cream |
1 (8 ounce) package pepperidge farm stuffing |
1 (2 ounce) jar pimientos, drained and chopped |
2 medium onions, chopped |
1/4 cup margarine |
Directions:
1. Blend cream of chicken soup and sour cream together; set to the side.
2. Melt margarine; saute onions till translucent.
3. Stir in Pepperidge Farm stuffing and pimientos.
4. Alternate layers of soup mix, stuffing mix and squash, with the final layer being stuffing.
5. Bake 1 hour at 350°F.
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