Herb Squash Casserole Recipe

• 2 lbs. yellow squash, sliced
• Salt and pepper to taste
• Tabasco to taste
• 1 can (10 3/4 ounce.) cream of chicken soup
• 1 c. lowfat sour cream
• 2 carrots, coarsely minced
• 1 med. onion, minced
• 1/4 pound butter, melted
• 1 pkg. (8 ounce.) Pepperidge Farm Herb Stuffing

1. In saucepan, cook squash for 5 min; drain and mash.
2. Season to taste.
3. Add in soup, lowfat sour cream, carrots and onion to squash.
4. Combine butter and stuffing mix.
5. Spread half the stuffing in a greased 2 qt casserole.
6. Spoon vegetable mix on top.
7. Sprinkle remaining stuffing over vegetables.
8. Bake at 350 degrees for 45 min to 1 hour.
9. NOTE: This may be prepared the day before serving.
10. (8-10 servings)

yellow squash, salt, cream of chicken soup, sour cream, carrots, onion, butter, stuffing

Taken from cookeatshare.com/recipes/herb-squash-casserole-57425 (may not work)