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“Yet another one of my squash favorites. You'll love this one too.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 2 lbs squash (2 cups)
  • salt & pepper
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (2 ounce) jarsliced pimientos
  • 2 carrots, grated
  • 1 small onion, chopped
  • 1 (8 ounce) container sour cream
  • 14 cup butter, melted
  • 1 12 cups seasoned bread crumbs (croutons)

Directions

  1. Cook squash in small amount of water until tender.
  2. Drain and mash.
  3. Add salt and pepper.
  4. In a separate bowl combine pimento, carrots, sour cream, soup, and butter; mix well add this to squash.
  5. In a lightly greased 2 quart casserole dish alternate layers of squash mixture and bread crumbs (2 layers of each).
  6. Bake at 350F for 30 minutes (until bubbly).
  7. Enjoy!

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