Recipe(tried): Best Squash Casserole

This may be the one. I have posted it here before and made it many times. It really is good. Maybe you simply opted to leave out the grated carrot last time, but it does give it a pretty color and sweetness. I believe this originally came from a Shreveport, LA Junior League cookbook.

BEST SQUASH CASSEROLE

1 1/2 to 2 lbs. yellow squash or zucchini
1 carrot, grated
1 large onion, finely chopped
3 tablespoons chopped green pepper
1 can cream of chicken soup (may substitute cream of mushroom, broccoli or celery)
1/2 pint sour cream
1 4-oz jar pimientos, drained and sliced
1 8 1/2 oz. can water chestnuts, thinly sliced
1 1/2 cups Pepperidge Farm Herb Stuffing Mix
3/4 stick butter
8 oz. grated Cheddar cheese
Seasoned pepper
Worcestershire sauce
Cayenne pepper
Salt
Parsley

Cook squash until tender in salted water. Drain well and mash with spoon.

In large bowl mix first eight ingredients. Add 1 cup of buttered dressing mix.(Melt butter and mix well with all of stuffing mix.) Add half of grated cheese. Add remaining ingredients. Pour into a 2-qt. greased baking dish and cover with remaining cheese and stuffing mixture.

Bake at 350 degrees F for 30 minutes.

Freezes well before or after baking.

Serves 8