Squash Casserole No. 3 - cooking recipe

Ingredients

2 lb. yellow squash (fresh or frozen)
1 stick butter
1 pkg. Pepperidge Farm poultry stuffing
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 medium carrot, grated
1 medium onion, chopped

Preparation

Cook
squash until tender, mash and drain.
Melt margarine and pour
over
stuffing and mix.
(If desired, use half poultry stuffing
and
half
cornbread stuffing.) Combine all ingredients and mix well, reserving a small amount of stuffing for the
top of
casserole.
Bake
in greased baking dish for about 40 minutes at 350\u00b0 or until carrots are cooked.