Squash And Stuffing Casserole

• 3 lb. summer squash, coarsely chopped
• 1 medium onion, chopped
• salt to taste
• 1 can cream of chicken soup
• 2 carrots, shredded
• 1 c. milk
• 2 eggs, beaten
• 1 c. sour cream
• 1/2 c. melted butter
• 2 c. herb seasoned stuffing mix

1. Cook squash and onion in small amount of lightly salted water in saucepan until squash is tender; drain.
2. Add soup, carrots, milk, eggs and sour cream; mix well.
3. Mix butter and stuffing mix in small bowl; reserve 1/2 cup mixture.
4. Add remaining stuffing mixture to squash; mix well.
5. Spoon into greased 9 x 13-inch casserole.
6. Sprinkle with reserved stuffing mixture.
7. Bake at 350u0b0 for 45 minutes or until golden brown.
8. Yield:
9. 10 servings.

summer squash, onion, salt, cream of chicken soup, carrots, milk, eggs, sour cream, butter, herb seasoned stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504175 (may not work)