Squash Casserole

• 3 large yellow squash or 1 qt. pkg. frozen squash
• 1 medium sweet onion
• 1 carrot
• 2 Tbsp. pimento cheese
• 1 can creamy chicken mushroom soup
• 1 (4 oz.) carton sour cream
• 1 pkg. herb stuffing
• 1 stick margarine

1. Cut squash in thin slices and put with 1/2 cup of water in a 2-quart round microwave casserole dish.
2. Add salt and pepper to taste.
3. Cover and cook in microwave for approximately 15 minutes until tender.
4. Set aside.
5. Melt margarine and stir in stuffing in a separate bowl.
6. Grate carrot and onion in a food processor for smaller pieces.
7. Drain water from squash, then mix squash, carrot, onion, soup, pimento cheese, sour cream and 1/2 of stuffing together in a large bowl.
8. Spray casserole dish with Pam, then put mixture in bowl.
9. Pour 2nd half of stuffing on top.
10. Squeeze a small amount of squeeze margarine onto top.
11. Cover and cook for approximately 30 minutes in microwave.

yellow squash, sweet onion, carrot, pimento cheese, chicken mushroom, sour cream, herb stuffing, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1000368 (may not work)