Squash Casserole

You can use either peeled winter squash or summer squash for this casserole recipe. The cream of celery soup is made rich with the sour cream, and the stuffing mix adds plenty of herb flavors to the vegetables.

Ingredients:

• 2 cups peeled and cubed winter squash or sliced summer squash
• 1 pkg. herb-seasoned stuffing mix
• 1 to 1 1/2 sticks margarine, melted 1 1 can cream of celery soup
• 1 cup sour cream
• 2-oz. jar chopped pimento
• 1 carrot, grated
• 1 small onion, chopped

Directions:

Cook squash in salted water until tender, but firm. Drain, but do not mash. Set aside. Combine stuffing mix and enough of the margarine to moisten the stuffing; set aside. Mix together remaining ingredients, folding in squash last. Put 1/2 of the stuffing mixture in bottom of a baking pan. Add squash mixture; top with the remaining stuffing mixture. Bake at 350 degrees until bubbly, about 30 minutes.

Number of Servings: 8