Squash Casserole

• 2 cups yellow squash
• 1 (10 ounce) can low-fat cream of chicken soup
• 1 cup low-fat sour cream
• 1 grated carrot
• salt and pepper
• 1 small chopped onion
• Pepperidge Farm Herb Stuffing

1. Cook and mash squash.
2. Add soup, sour cream, carrot, onion, salt & pepper to squash.
3. Spray casserole with non-stick cooking spray.
4. Cover bottom with crumbs.
5. Add squash mixture.
6. Bake at 350* for 35 minutes.

yellow squash, lowfat cream of chicken soup, lowfat sour cream, carrot, salt, onion

Taken from www.food.com/recipe/squash-casserole-248185 (may not work)