Squash And Carrot Casserole - cooking recipe

Ingredients

1 large onion, chopped
1 lb. carrots, pared and chopped
2 lb. yellow squash, sliced
1 stick margarine, melted
8 oz. pkg. herb stuffing
8 oz. carton sour cream
2 cans cream of chicken soup

Preparation

Combine onion, carrots and squash in saucepan.
Cook with salted water until tender. Drain off liquid and mash vegetables. This is one layer.
Melt margarine and mix with stuffing (second layer).
Mix sour cream and soup (third layer).
Layer these, starting and ending with the stuffing mix.
Bake at 375\u00b0 for 30 minutes or until bubbly. Fits in 3-quart container.