Squash Casserole

• 1 lb. yellow crookneck squash
• 2 c. water
• 1 lb. zucchini
• 1 medium onion, shopped
• 1 c. shredded carrots
• 18 oz. sour cream
• 1 (10 3/4 oz.) condensed cream of chicken soup
• 1 (8 oz.) pkg. (2 c.) herb-seasoning stuffing mix
• 1/4 c. margarine, melted
• 1/2 tsp. salt

1. In saucepan, add 2 cups of water and 1/2 teaspoon salt and bring to a boil.
2. Wash and slice squash and zucchini.
3. Add to boiling water with carrots.
4. Cook 5 minutes, uncovered, mixing while cooking so it will cook evenly.
5. Don't overcook.
6. Drain.
7. In bowl, combine soup, sour cream and onions.
8. Fold squash mixture in.
9. Combine melted butter and stuffing mix.
10. Sprinkle 1/4 of the stuffing mix in bottom of 12 x 7 1/2 x 2-inch baking dish.
11. Spoon squash mixture on top of stuffing mix.
12. Sprinkle remaining stuffing mix on top.
13. Bake in 350u0b0 oven for 30 minutes.
14. Serves 12.

yellow crookneck, water, zucchini, onion, carrots, sour cream, condensed cream, margarine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=373915 (may not work)