Squash Casserole

• 2 lb. yellow summer squash sliced (6 c.)
• 1/4 c. chopped onion
• 1 can condensed cream of chicken soup
• 1 c. sour cream
• 1 c. shredded carrot
• 1 (8 oz.) pkg. herbal seasoned stuffing mix
• 1/2 c. melted butter or margarine

1. In
2. a
3. saucepan cook squash and onion in boiling salted water for
4. 5
5. minutes;
6. drain.
7. Combine cream of chicken soup and
8. sour cream.
9. Stir
10. in
11. shredded carrot.
12. Fold in drained squash
13. and onion.
14. Combine
15. stuffing mix and butter.
16. Spread 1/2 stuffing mixture
17. in bottom of 12 x 7 1/2 x 2-inch baking dish.
18. Spoon vegetable mixture on top.
19. Sprinkle with remaining
20. stuffing
21. over vegetables.
22. Bake
23. at
24. 350u0b0
25. for 25 to 30 minutes or until heated through.

yellow summer, onion, condensed cream, sour cream, carrot, herbal seasoned stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=679748 (may not work)