Squash Casserole - cooking recipe

Ingredients

1/4 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm cornbread stuffing mix
1 onion
1 carrot
2 cans drained, cooked or fresh squash
1 stick butter or oleo, melted
salt and pepper to taste

Preparation

Mix cornbread stuffing with the melted butter or oleo.
Put half of the mixture in baking pan.
Put the carrot and onion in a blender, or chop very fine.
Mix the vegetables with the soup, a little salt and pepper, squash and sour cream.
Pour over the first mixture and top with the remaining cornbread stuffing mix. Bake at 325\u00b0 for 30 minutes.