Squash Casserole

By maxwells4

Ingredients

• 2 1/2-3 lb yellow squash
• 1 chopped onion
• 1 tsp salt
• 8 oz pckg Pepperidge Farm Stuffing Mix
• 1 stick butter
• 1 can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrots

Preparation

Step 1

Cut up squash and chop onion. Boil for 7 minutes with salt. Drain. Melt butter and mix with stuffing mix. spread 3/4 of this mixture in 13 X 9 baking dish. Mix together soup, sour cream and carrots. Mix with drained squash. Pour into pan. Top with remaining stuffing mix.

Bake @ 350° for 15 minutes while covered with foil. Remove foil and bake for another 15 minutes.