- 2 lbs cooked yellow neck squash
- 1 chopped onion
- 1 grated carrot
- 1 can cream of chicken soup
- 1 8oz sour cream
- 1 small can water chestnuts
- 2 tsp pimento
- 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
- 1 stick melted butter
Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento. Set aside. Mix the dressing with melted butter and place in casserole dish. Then add vegetable mixture. Bake at 350 degrees for 20 minutes.
Recipe donated by Sister Mary Stella Davis, O.S.B. Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!