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Fausteena's Squash Casserole
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Fausteena's Squash Casserole

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Melt butter and mix with stuffing. Spray 9 x 12 casserole with Pam. Place half the stuffing in dish.
2
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.
3
Bake about 30 minutes at 350°F or until bubbly.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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