Best Squash Casserole

Posted by ZetaLSU on Jan 05, 2008

From my grandmother, Sybil Spartz.


  • 1 ½-2 lbs. yellow or white squash
  • 1 carrot, grated
  • 1 large onion, finely chopped 
  • 3 tbsp. chopped green pepper
  • 1 (10 ¾ oz.) can cream of chicken soup
  • ½ pint sour cream
  • ¾ stick butter   
  • 8 oz. grated Cheddar Cheese
  • seasoned pepper  
  • Worcestershire sauce
  • Cayenne pepper  
  • Salt
  • Parsley
  • 1 (4 oz.) jar pimientos, drained and sliced
  • 1 (8 ½ oz.) can water chestnuts, thinly sliced
  • 1 ½ cups Pepperidge Farm Herb Stuffing mix


Cook squash until tender, about 12 minutes, in salted water.  Drain well and mash with spoon.  In large bowl mix squash, carrot, onion, green pepper, soup, sour cream, pimientos and water chestnuts.  Melt the butter and mix well with stuffing mix. Add 1 cup of buttered dressing mix to the squash mix. Add half of grated cheese.  Add seasoned pepper, Worcestershire sauce, cayenne pepper, salt and parsley to taste.  Pour into a 2-quart greased baking dish and cover with remaining cheese and stuffing mixture.  Bake at 350? for 30 minutes.  Freezes well before or after baking.