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Fausteena's Squash Casserole

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr 30 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 2 sticks butter
  • 2 pkg. Stove Top Cornbread Stuffing
  • 2 lb. yellow squash, peeled, quartered, and sliced
  • 2 medium onions
  • 2 jalapenos, chopped fine
  • 1/2 tsp. pepper
  • 1/2 tsp. Cajun seasoning
  • 1/2 tsp. salt
  • 1 can cream of chicken soup
  • 1 can (8 oz.) water chestnuts, chopped
  • 1 jar (4 oz.) pimiento chopped
  • 2 cups sour cream
  • 2 cups grated cheddar cheese
make it
Melt butter and mix with stuffing. Spray 9 x 12 casserole with Pam. Place half the stuffing in dish.

Cook squash, onions, jalapenos, and seasonings in enough water to cover until tender. Drain water off squash and add soup, water chestnuts, pimientos, and sour cream and pour into dish. Spread cheese on top, then remainder of stuffing.

Bake about 30 minutes at 350°F or until bubbly.
This can be made the day before and refrigerated.
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