Black History Month: Recipes

Creamy Squash Casserole

Serves: 4-6

INGREDIENTS

• 1 1/2 lbs. yellow crookneck squash, trimmed and sliced
• 1 reg. can of cream of chicken soup
• 1 - 8 oz. cont. sour cream
• 1 - 4 oz. jar chopped pimientos
• 1 - 8 1/2 oz. can water chestnuts, thinly sliced
• 2 med. onions, finely chopped
• 2 carrots, peeled and grated
• 1/2 c. butter
• 2 garlic cloves, pressed
• 1 - 8 oz. pkg. herb stuffing mix

DIRECTIONS

• Cook squash in salted water for about 15 min. Drain well.
• Sauté onions in butter with garlic. When golden, pour mixture into large bowl.
• Add squash, soup, sour cream, pimentos, water chestnuts and carrots.
• Add the stuffing and mix well.
• Pour into a well greased 2-quart casserole dish and bake at 350 for 30 min.

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