1 1/2 lbs. yellow squash
1 tsp. salt
1 medium onion, chopped
4 medium carrots, grated
1 tbsp. oil
4-ounce can green chilies, drained, chopped (mild or medium,
according to taste)
1 small jar pimentos, drained
1 cup cheddar cheese
1 cup sour cream
10 3/4-ounce can cream of chicken soup
1/4 to 1/2 tsp. pepper sauce (according to taste, optional)
8-ounce pkg. herb seasoned stuffing
1 stick (1/2 cup) butter
Cook squash in salted water, drain, mash. Saute
onions and carrots in oil until onions are clear. Add other
ingredients, holding back butter and half of stuffing. Mix well
and put in 2 quart casserole dish. Melt stick of butter with
remaining stuffing, use as topping. Bake at 350 degrees for
30 to 40 minutes.
Yield: 16 (1/2 cup) servings at 203 calories per serving. This
dish may be prepared a day before and baked when needed.