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November 26, 2013One of my favorite family recipes for the holidays is Squash Casserole. As a little gift for you all, I wanted to share the recipe with you and wish you all a very Happy Thanksgiving and Hanukkah this week! Love and Hugs! Sandy
Celebrate the Holiday’s with a Squash Casserole
2 pounds yellow squash
1 large onion, chopped
1 jar chopped pimentos
1 can sliced water chestnuts
1 can cream of chicken soup
1 cup grated cheddar cheese
1 cup sour cream
Optional: 1 small can of chopped green chilies or 1 finely chopped jalapeño
Layer on bottom and use as topping:
1 package of PepperRidge Farms Cornbread Stuffing Mix
1 stick of butter, melted
Slice squash and cook with chopped onions, salt and pepper to taste. When tender, drain and set aside. Combine all other ingredients and mix into cooked squash mixture. Mix melted butter into the cornbread dressing mix and line the bottom of the casserole dish with ½ the mixture. Spoon the squash mixture onto the cornbread dressing and add remaining cornbread stuffing mix as a topping. Bake at 350 degrees for about 30 minutes until hot and bubbly.
Optional: Stir fry the onion and jalapeño in 1 TBLS of the butter and add to the squash mixture
Sandy Hibbard family recipe (Original recipe from Alma Judkins circa 1975, Sarah Judkins Sellers grandmother)
