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Summer Squash Casserole

1 1/2 lb Fresh yellow squash
1 cn Cream of chicken soup
1/4 c Chopped pimento
4 sm Carrots; grated
1 pk (small) herb Pepperidge Farm stuffing mix
1 sm Onion; chopped
1 c Sour cream
1 Stick margarine


Cook the squash and mash; drain well. Season to taste. Saute the carrots and chopped onion in butter. Add the pimento, sour cream, soup and squash. Add 1/2 package of the stuffing mix and mix well. Line a shallow 1-1/2 quart baking dish with the other 1/2 of the stuffing mix and one stick of melted margarine. Reserve a little of the mixture to sprinkle on top and about 15 minutes before removing from the oven. Place the squash mixture in the dish and bake at 350 for 30 to 45 minutes.


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