Zucchini Squash Casserole

• 6 c. (2 lb.) washed, unpeeled, chopped squash
• 1/4 to 1/2 c. chopped onion
• 1 can cream of mushroom or celery soup
• 1 c. shredded, raw carrot
• 1 c. sour cream
• 1 (8 oz.) pkg. herb seasoned stuffing mix
• 6 pieces soya chicken or 1/2 can tender bits
• 1/2 to 1 cube oleo or butter, melted

1. Cook squash and onion in boiling water for 4 minutes; thoroughly drain.
2. Combine soup and sour cream and mix by hand until
3. smooth.
4. Add carrot and mix lightly.
5. Combine stuffing mix and melted butter together.
6. Spread half of stuffing mix over bottom of greased 9 x 12-inch baking dish.
7. Spoon vegetable mixture over top of dressing, then cover the vegetable mixture with remaining stuffing mix.
8. Bake, uncovered, at 350u0b0 for 30 to 35 minutes.

squash, onion, cream of mushroom, carrot, sour cream, herb seasoned stuffing mix, soya chicken, oleo

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895676 (may not work)