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Elegant Squash Casserole
3 pounds yellow squash -- sliced
1/2 cup butter or margarine -- divided
1/4 cup all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg
8 ounces sour cream
4 ounces pimientos -- chopped
4 medium carrots -- shredded
1/2 cup onion -- chopped fine
8 ounces herb-seasoned stuffing cubes
Preheat oven to 350 F. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid.
Meanwhile, melt 1/4 cup butter in large saucepan over medium heat.
Stir inflour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper, and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onion. Melt remaining 1/4 cup butter; add stuffing and toss. Spread half the stuffing in 13x9-inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot.
Makes 12 servings.
3 pounds yellow squash -- sliced
1/2 cup butter or margarine -- divided
1/4 cup all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg
8 ounces sour cream
4 ounces pimientos -- chopped
4 medium carrots -- shredded
1/2 cup onion -- chopped fine
8 ounces herb-seasoned stuffing cubes
Preheat oven to 350 F. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid.
Meanwhile, melt 1/4 cup butter in large saucepan over medium heat.
Stir inflour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper, and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onion. Melt remaining 1/4 cup butter; add stuffing and toss. Spread half the stuffing in 13x9-inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot.
Makes 12 servings.