Holiday Yellow Squash Casserole

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 1 1/2 lbs raw yellow squash, washed, rinsed, and chopped coarsely (do not peel)
• 1 medium yellow onion, finely chopped
• 4 medium raw carrots, grated
• 1/2 cup unsalted butter, room-temperature
• 1 (16 ounce) package pepperidge farm herb seasoned stuffing mix
• 1 cup sour cream
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (2 ounce) jar pimientos, chopped (i omit this) (optional)
• salt and pepper

Recipe

• 1 place squash, onion, and carrots in lightly-salted water.
• 2 bring to boil.
• 3 reduce heat.
• 4 cook until tender.
• 5 drain in colander.
• 6 mash the cooked vegetables with potato masher.
• 7 in small bowl, combine butter and stuffing.
• 8 line 8" x 12" casserole with 1/2 cup of the uncooked stuffing.
• 9 in a large mixing bowl, add 1 cup uncooked buttered stuffing and all of the sour cream, soup, and pimentos to the cooked squash, carrot and onion mixture.
• 10 stir and mix well.
• 11 spread this mixture over the stuffing mix that's lining the bottom of the casserole dish.
• 12 cover with remaining buttered stuffing mix.
• 13 bake at 350 degrees until toasty brown and bubbly.