Squash Casserole - cooking recipe

Ingredients

1 1/2 to 2 lb. fresh yellow squash
1 can cream of chicken soup
1 medium carrot, grated
1 small onion, grated
8 oz. carton sour cream
1 1/2 c. Pepperidge Farm cornbread stuffing
1/3 c. butter or margarine, melted

Preparation

Wash and slice squash.
Cover squash with water and cook 3 to 5 minutes; drain well.
Mix squash, soup, onion, carrots and sour cream.
Place in a 9 x 12 x 2-inch casserole dish.
Combine stuffing and butter.
Sprinkle on top of casserole.
At this point, casserole can be refrigerated and baked later.
Bake at 350\u00b0 for 45 minutes.