Sherried Sweet Potato Casserole

• 3 (18 oz.) cans sweet potatoes
• 1 c. brown sugar
• 2 Tbsp. cornstarch
• 1/2 tsp. salt
• 1/2 tsp. shredded orange peel
• 2 c. orange juice
• 1/2 c. raisins
• 6 Tbsp. butter or margarine
• 1/3 c. dry sherry
• 1/4 c. chopped walnuts
• additional salt (to taste)
• 2 lb. yellow squash or zucchini, sliced
• 1/2 c. chopped onion
• 1 (11 1/2 oz.) can celery soup (undiluted)
• 1 c. dairy sour cream
• 1 c. shredded raw carrots
• 1/2 lb. butter or margarine, melted
• 8 oz. stuffing mix

1. Boil squash and onion in salted water for 5 minutes.
2. Drain. Mix soup, sour cream and carrots together and add to squash.
3. Stir butter and stuffing mix together until all butter is absorbed. Spread half of stuffing mix in greased 12 x 8 x 2-inch baking dish.
4. Pour squash mixture over it.
5. Top with remaining stuffing. Bake in preheated oven at 350u0b0 for 30 minutes.

sweet potatoes, brown sugar, cornstarch, salt, orange peel, orange juice, raisins, butter, sherry, walnuts, additional salt, yellow squash, onion, celery soup, sour cream, carrots, butter, stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383204 (may not work)