Yellow Squash also known as Crookneck Squash

I didn't grow up loving yellow squash, but now I enjoy it. I like it raw on salads (like a cucumber) and IF it's cooked in a creamy casserole!Recipe #1-Yellow Squash Casserole from allcooks.com

4 c. cooked, drained and mashed yellow squash

1 med. onion, diced fine

1/2 green pepper, diced fine

1/4 c. chopped pimiento (I buy at Walmart)

1 stick butter (1/4 lb.), melted (I use about half this)

1 c. fat free sour cream

1 can (10 3/4 oz.) cream of celery soup (or cream of mushroom is fine)

3 c. herb seasoned stuffing mix

Salt and pepper, to taste

1/2 c. grated Parmesan cheese

Dash of paprika

Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly. Serves 8-10.

Recipe #2 I use this version the most!!

Yellow squash casserole

1 1/2 lbs. yellow squash sliced and boiled till soft and drained well

1 can low sodium mushroom soup

1 8 oz carton fat free sour cream

1 4 oz jar pimento (chopped) I buy at Walmart

1 8 oz can of water chestnuts (chopped)

1 stick of butter of marg. **I have a substitute see below**

1 medium onion (chopped)

1/2 package of Pepperidge farm herb stuffing mix

In a large bowl, mix cooked squash, mushroom soup, sour cream, pimento, water chestnuts and onion together put to one side. Melt 3/4 stick of butter (or use a little olive oil instead) Mix well with breadcrumbs and put 3/4 of the bread crumbs in the bottom of a 2 qt. dish. Pour squash mixture over 3/4 of the breadcrumbs then sprinkle the remaining 1/4 on the top. Bake at 35o degrees for 40 minutes.