Yield: 8 servings.
1¼ cups unsalted butter, divided
6 to 8 summer squashes, sliced (about 4 cups)
2 carrots, peeled and finely grated
1 small yellow onion, chopped
1 (4-ounce) jar chopped pimientos, drained
1 (10.5-ounce) can cream of chicken soup
2 cups sour cream
Salt and pepper to taste
1 (12-ounce) bag herb-seasoned cornbread stuffing
Preheat oven to 350°. Prepare a 9 x 13-inch baking dish with cooking spray.
In a large skillet over medium heat, melt 2 tablespoons of butter. Add squash and cook until tender, about 10 minutes.
In a large bowl, mix squash, carrots, onion, pimientos, soup, and sour cream. Add salt and pepper to taste.
In a separate bowl, melt remaining butter; add cornbread stuffing and mix together.
Spread half of cornbread mixture in baking dish. Add squash mixture and spread evenly to all corners. Top with remaining cornbread mixture.
Bake for 25 to 30 minutes or until edges are bubbly and cornbread mixture is golden brown.
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