Squash Casserole

• 6 c. cooked yellow squash and/or zucchini
• 1 medium onion, chopped
• 2 cans cream of chicken soup
• 1 c. shredded carrots
• 8 oz. grated Cheddar cheese
• 8 oz. sour cream
• 1 (8 oz.) pkg. herb seasoned stuffing
• 1/2 c. margarine, melted
• 1 Tbsp. nutmeg
• 1 tsp. Bell seasoning

1. Cook squash and onion in boiling, salted water for 5 minutes and drain.
2. Combine soup, Cheddar cheese and sour cream.
3. Stir in shredded carrots, then fold in squash and onion mixture.
4. Combine stuffing mix and melted margarine and add nutmeg and Bell seasoning.
5. Spread half of the stuffing mix in the bottom of a 13 x 9-inch casserole.
6. Alternate layers of vegetables and stuffing mix, ending with stuffing.
7. Place a few small pats of unmelted margarine on top for a more moist consistency.

zucchini, onion, cream of chicken soup, carrots, cheddar cheese, sour cream, herb seasoned stuffing, margarine, nutmeg, bell seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167690 (may not work)