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SQUASH SOUFFLE 
1 1/2 can squash
1 can cream of chicken soup
1 sm. can pimento, chopped
1 med. onion, chopped
1 c. sour cream
1/4 pkg. Pepperidge Farm bread crumbs

Melt small amount of butter; cook squash until tender. Drain well. Add salt, pepper and butter plus other ingredients.

Line casserole with buttered crumbs. Pour in mixture, cook 30 minutes at 350 degrees. Just before removing from oven, top with rest of crumbs and brown.

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