Squash And Broccoli Casserole

• 2 1/2 lb. squash, sliced
• 1 (10 oz.) pkg. frozen broccoli
• 1 medium onion, chopped
• 1 large carrot, shredded
• salt to taste
• 1/2 c. water
• 1/2 c. margarine
• 1 c. sour cream
• 1 can cream of chicken soup
• 1 1/4 c. herb seasoned stuffing mix
• 1 1/4 c. shredded medium sharp Cheddar cheese

1. Combine squash, broccoli, onion, carrot, salt and water in saucepan.
2. Cook, covered, until vegetables are tender; drain.
3. Add margarine, sour cream and soup; mix well.
4. Stir in 1 cup stuffing mix and 1 cup cheese.
5. Spoon into greased 2 1/2-quart casserole. Top with remaining stuffing mix and cheese.
6. Bake at 350u0b0 for 25 minutes or until hot and bubbly.
7. Yield:
8. 8 servings.

frozen broccoli, onion, carrot, salt, water, margarine, sour cream, cream of chicken soup, herb seasoned stuffing mix, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504174 (may not work)