Squash Casserole

• 2 lb. squash
• 1 stick butter
• 1 1/2 c. cornbread dressing mix
• 1 carrot, grated
• 1 large onion, chopped
• 3 Tbsp. chopped bell pepper
• 1 can cream of chicken soup
• 1/2 pt. sour cream
• 8 oz. Cheddar cheese, grated
• season to taste

1. Cook squash until tender in boiling water.
2. Drain and beat with a spoon until lightly mashed.
3. Melt the butter and pour over the dressing mix; combine well.
4. In a large bowl, mix the squash, carrot, onion, bell pepper, soup, sour cream and seasoning.
5. Add 1 cup of butter, dressing mix and 1/2 of the cheese.
6. Pour into a 2-quart greased shallow baking dish.
7. Cover with remaining cheese and top with the remaining 1/2 cup of dressing mix.
8. Bake in a preheated oven for 30 to 45 minutes at 350u0b0.

squash, butter, cornbread dressing mix, carrot, onion, bell pepper, cream of chicken soup, sour cream, cheddar cheese, season

Taken from www.cookbooks.com/Recipe-Details.aspx?id=326096 (may not work)