Texas Squash Casserole
1 1/2 pounds yellow squash
1 teaspoon salt
1 medium onion, chopped
4 medium carrots, grated
1 tablespoon 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 teaspoon pepper sauce (according to taste, optional)
8-ounce package 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.