Squash Casserole

• 2 c. yellow squash, cooked and thoroughly drained
• 1 c. sour cream
• 1 can cream of chicken soup
• 1 grated carrot
• 1 small jar pimento
• 1 chopped medium onion
• Pepperidge Farm herb stuffing mix
• 1 stick butter
• 5 lb. potatoes
• 1 large onion
• butter
• 8 oz. sharp Cheddar cheese
• salt and pepper to taste
• 2 c. flour
• 1/2 tsp. salt
• 1 egg
• 1 Tbsp. oil
• 1/2 c. very hot water

1. Peel and boil 5 pounds of potatoes until soft.
2. Finely chop onion and saute in butter until soft and translucent.
3. Grate cheese.
4. Mash the potatoes along with the onion mixture, cheese and salt and pepper to taste.
5. Let the potato mixture cool and then form into 1-inch balls.

yellow squash, sour cream, cream of chicken soup, carrot, pimento, onion, herb stuffing mix, butter, potatoes, onion, butter, cheddar cheese, salt, flour, salt, egg, oil, very hot water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=86109 (may not work)