Squash Casserole Ii

Ingredients

• Servings: 8
• 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
• 1 onion, thinly sliced
• 1 carrot, grated
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1 cup butter
• 7 1/2 ounces herbed dry bread stuffing mix

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• cook squash and onions in boiling salted water until tender. drain and mash them with 1/2 cup butter or margarine. stir in sour cream, grated carrot and cream of chicken soup. set aside.
• melt remaining 1/2 cup butter and stir it into the stuffing mix. pour half of the stuffing mix into the bottom of a 9x13 glass baking pan. pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
• bake for 30 minutes, until golden brown and bubbly.