It's almost THAT time of year again! Just 6 more days until Thanksgiving! Gosh, it seems just like we finished w/the holidays and all of 2010 just flew by!
I live in the south, so many of us that were born & raised here are accustomed to cornbread dressing w/our turkey. I have had bread-type stuffing, and although it's good I still love making cornbread dressing for my family. A while back, I tried a squash dressing recipe made w/Stove Top stuffing mix and it was tasty as a side dish. I couldn't quite put my finger on mine, so I went searching on the internet. This sounds remarkably like the one I had, so I wanted to share it w/ya'll.
3-5 summer squash, sliced thick
2 or more sliced carrots
2 med. sliced onions
2 cans cream of chicken soup
1 T butter
1 pkg. chicken Stove Top stuffing
1 T. sour cream
1 sm. jar chpd pimentos
Cook squash, onions and carrots in water until soft. Drain well. To drained vegetables, add soup, sour cream and pimentos. Mix and set aside. Melt butter, add dry stuffing and seasoning packet and mix well. Remove from heat. Grease 9x13" casserole. Spread 1/2 stuffing, butter mixture in casserole. Pour in squash mixture. Cover with remaining stuffing. Bake at 375 degrees for 45 minutes. Serves 6-8. Can be prepared ahead, refrigerated and baked before serving. Freezes well.