Tuesday, April 14, 2009

Squash Casserole

1 medium chopped bell pepper
4 med-large yellow squash
4 oz jar chopped pimentos
10 3/4 oz can of condensed cream of chicken soup
1/2 cup butter or margarine
2 grated carrots
1 large chopped onion
1 cup sour cream or plain yogurt
1 box Jiffy cornbread mix

Steam squash, drain and mash. Mix well with other ingredients. Spray 9x13 pan or deep round baking dish with Pam. Bake at 350 degrees for 45 minutes to one hour.

This recipe also tastes great using lowfat ingredients such as light margarine, fat-free yogurt and reduced-fat condensed cream of chicken soup.

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