Ingredients:
- 2
lb
boiled squash or 2 one pound cans squash
- 1
(2 ounce) jar chopped pimentos
- 2
tablespoon
grated onion
- 2
grated carrots
- 1
(10-12 ounce) can cream of chicken soup
- 1
cup
commercial sour cream
- 1
(8 ounce) package herb seasoned stuffing
- 1
cup
chopped roasted peanuts
- 1/2
cup
(1 stick) butter or margarine, melted
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Directions:
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Combine squash, pimento, onion, and carrots. Blend soup and sour cream, stir into vegetable mixture. Toss stuffing, chopped peanuts, and margarine. Pour half the stuffing in a shallow 3-quart baking dish. Pour in vegetable - sour cream mixture. Top with remaining stuffing. Bake at 375 F. for 30 minutes. Makes 8 to 10 servings.
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