Squash Casserole

• 2 1/2 lb. squash, chopped
• 1 medium onion, chopped
• 1 large carrot, grated
• salt to taste
• 1/2 c. water
• 1 stick margarine
• 1/4 c. stuffing (for topping)
• 1 (8 oz.) carton sour cream
• 1 (10 oz.) can cream of chicken soup
• 1 c. Pepperidge Farm stuffing mix
• 1 c. medium sharp cheese, grated

1. Put squash, onion, carrot, salt and water in pan.
2. Cover and cook until vegetables are tender.
3. Drain in colander and put in bowl.
4. While vegetables are still hot, add margarine, soup and sour cream.
5. Mix well and add 1 cup stuffing mix and grated cheese.
6. Place mixture in a greased 2 or 2 1/2-quart casserole dish and top with 1/4 cup stuffing mix.
7. Bake at 350u0b0 for 25 minutes or until mixture is hot and bubbly.

onion, carrot, salt, water, margarine, stuffing, sour cream, cream of chicken soup, stuffing mix, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539874 (may not work)