Mary Massimino of Springdale, Ark., is seeking a recipe for a squash casserole "like the one served at Pete and Repeat's place in Fort Smith, Ark."
Derelle Wynn of Hot Springs, S.D., responded with her version.
Squash Casserole
Makes 8 servings
6 to 7 summer squash, diced
2 carrots, grated
1 stick butter
1 can cream of chicken soup
1 cup (8 ounces) sour cream
1 1/2 to 2 cups grated American cheese
1 1/4 cups Pepperidge Farm stuffing mix
In a large saucepan, cook first three ingredients until almost tender, about 4 minutes. Add soup, sour cream and cheese. Stir until blended.
Add stuffing mix, toss to coat and transfer the mixture to a buttered 13-inch-by-9-inch baking pan. Bake 45 minutes at 350 degrees until bubbling and browned on top.
Tester Laura Reiley's comments: "There are several kinds of Pepperidge Farm stuffing. I would suggest the cube variety, as opposed to the crumb variety.
"The herbed-bread version makes for a nice casserole, although the recipe requester might be interested in trying a corn-bread stuffing mix. The finished casserole is a rich, creamy, buttery concoction in which the stuffing mix adds a crunchy counterpoint at the surface. I might suggest adding cheddar cheese instead of American for added flavor interest."
Recipe requests
Gloria Vermillion of North Canton, Ohio, is seeking a recipe for a bean salad. She wrote: "My husband and I enjoy the bean salad at Fisher Foods Inc. in North Canton. ... Could someone have the recipe?"
Audrey R. Patton of Jeannette, Pa., is seeking a recipe for a crab spread made from crab meat, Campbell's tomato soup, Knox gelatin and celery.
If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278.
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