Sweet Summer Squash Supreme a la Nita

2 lbs. summer squash (yellow or mixed with zucchini, trimmed, sliced,
cooked
& drained well)
1 or 2 carrots, trimmed, scraped, grated
1 large Vidalia or sweet type onion, peeled, rinsed, grated
1 small jar chopped pimento, drained well (optional)
1 or 2 Scallions, trimmed, peeled, chopped, if desired - optional
1/2 cup butter
1 (8 oz.) pkg. Pepperidge Farms (Blue) Herb Stuffing
OR,
1 1/2 sleeves Saltine Krispy Krackers, crumbled fine PLUS 1 teaspoon sweet
Basil, 1/2 teaspoon oregano
1 (8 oz.) carton sour cream (NOT lowfat!)
1 can Campbell's cream of chicken soup (NOT reduced fat!)
1/2 to 1 can Campbell's low salt chicken broth if mixture is dry
(optional)
1 cup grated Sharp Cheddar Cheese (Kraft)

Melt butter. Add onion and saute until somewhat translucent. Add carrot
and stir in, add squash; mix in 1/3 to 1/2 of herb stuffing; add pimento
(optional), scallions (optional). Stir in sour cream, chicken soup,
combining all well. Put in shallow baking casserole and spread out.
Sprinkle with remaining stuffing. Pour low salt chicken broth over top.
Bake 20-30 minutes at 350 degrees. Serves 6-8.

Nita Holleman

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